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Thai scallop salad


  • Whisk the chillies, garlic, lime juice, rice wine vinegar, fish sauce, oil and sugar. Taste for seasoning.
  • In another bowl, toss the fresh herbs, salad leaves, tomatoes, red onion, lemongrass and nuts with dressing to taste.
  • Then brush the scallops with more dressing, remove from the shells and briefly sear on both sides on a lightly oiled, preheated ridged grill (or BBQ plate), brushing with more dressing as you do so.
  • To serve, mound the salad on individual plates and top with the scallops and a little more dressing.


  • 3 small red chillies, seeded & very finely chopped
  • 2 garlic cloves, very finely chopped
  • juice of 2 limes
  • 1 tbsp rice wine vinegar
  • 2 tbsp Asian fish sauce
  • 3 tbsp peanut or vegetable oil
  • 1 heaped tspn shaved palm sugar (or soft brown sugar)
  • a handful of fresh coriander leaves
  • a handful of fresh mint leaves
  • a handful of fresh holy basil, torn
  • 2 good handfuls of salad leaves
  • punnet cherry tomatoes, halved or quartered
  • ½ red onion, finely sliced
  • white of 1 lemongrass stalk, smashed & very finely sliced
  • a few tbsp macadamia nuts (or peanuts), roasted
  • 24 scallops, cleaned
  • olive 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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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
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    1 cup250 ml
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