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Scallops with sweet chilli sauce & snowpeas


  • Whisk together the honey, rice wine vinegar and sambel until combined. Taste for seasoning and set aside.
  • Then remove the scallops from shells and place the shells on a large serving plate (or individual plates).
  • Heat a little oil in a wok (or non-stick pan) and briefly stirfry the snowpeas.
  • Then lightly oil the scallops and briefly cook on a preheated ridged grill (or skewered on a BBQ). 
  • To serve, spoon the snowpeas into the scallop shells and top with the scallops and a dollop of the chilli sauce.


  • 6 tbsp honey
  • 2 tbsp rice wine vinegar
  • 3 heaped tspn sambel oelek (or any other chilli paste)
  • 16-20 scallops
  • vegetable oil
  • 12 snowpeas, shredded crossways
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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