Seared Scallops with Lime and Sweet Chilli Glaze

Seared Scallops with Lime and Sweet Chilli Glaze


  • 20 scallops
  • 1 tbsp sesame oil
  • 30g ginger
  • 60g palm sugar, grated
  • 10g garlic, diced
  • 10g lemongrass stalk
  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • 1/4 cup water
  • 1 tbsp sweet chilli sauce
  • 1 kaffir lime leaf
  • 1 long red chilli, deseeded


  1. Pound lemongrass stalk in mortar and pestle. Add lemongrass, ginger, palm sugar, garlic, lime, fish sauce, water and sweet chilli sauce to a saucepan and bring to a simmer. Stir and remove from heat when sugar dissolves and the glaze and starts to thicken – around 10-15 minutes.
  2. Cut the scallops from the shell. Preheat the barbecue plate on high. Season the plate with sesame oil and sear the scallops on both sides.
  3. Remove the lemongrass stalk from the saucepan and reheat the glaze.
  4. Arrange each scallop on the shell. Drizzle with lime and sweet chilli glaze.
  5. Garnish with finely chopped red chilli and kaffir lime leaf to serve.

Prep time: 15 min
Cook time: 15-20 min
Makes 20

About Melissa Frohloff

Melissa is Bush 'n Beach Fishing magazine's celebrity chef. She is happy to share all her tasty recipes.

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