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  • 4 large scallops

    cleaned (keep the shells)

  • 1/2 red chilli

    finely chopped

  • vegetable oil

HERB SAUCE

  • a small bunch coriander

    leaves picked

  • a small bunch mint

    leaves picked

  • 1/2 a thumb-sized piece ginger

    finely grated

  • 1/2 clove garlic

    finely grated

  • 1 spring onion

    chopped

  • 1 tbsp fish sauce
  • 1 lime

    zested and juiced

  • 1 tbsp palm sugar or soft brown sugar

Nutrition: per serving

  • kcal118
  • fat5g
  • saturates0.4g
  • carbs11.2g
  • sugars8.4g
  • fibre0.6g
  • protein7g
  • salt2g

Method

  • step 1

    Heat a barbecue or grill to medium-high. Put each scallop into the rounded half of a clean shell, sprinkle with chilli, season and drizzle with a little oil.

  • step 2

    Put on to the barbecue or under the grill for 5-10 minutes until lightly charred.

  • step 3

    Put all of the herb sauce ingredients into a food processor along with 1-2 tbsp of water and whizz.

  • step 4

    Using a pair of tongs, carefully lift the scallop shells off the barbecue or from under the grill and spoon over the herb sauce.

  • step 5