KT
Kelly TinklerThe combination of spicy sweet chili paste, tangy lime juice, creamy scallop and crispy fried shallots is addictive!
Ingredients
- 1 lb of Downeast Dayboat Scallops (fresh or frozen)
- Chili paste in soybean oil (available at Asian grocers, I use Maesri brand)
- Crispy fried shallots or onions (available at Asian grocers)
- 2 limes, quartered or cut for easy squeezing
- Cilantro leaves
Instructions
- Remove the sweetmeat from each scallop and discard or save for making stock (you can keep them in the freezer until you accumulate enough to make a nice stock).
- Slice into 2-3 thin discs, depending on size - it's easier to slice them cleanly if you place in the freezer for 30 minutes to firm them up.
- Arrange on a plate and spread each piece with a dab of chili paste, then squeeze with fresh lime juice.
- Top with torn cilantro leaves and a sprinkle of crispy fried shallots.
Tips
Please note if you wish to use your scallop shell as the plate you'll need to wash it thoroughly and don't re-use it as the shell itself is porous.
