Warm Thai Salad of Scallops and Fresh Basil

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 8 large scallops, washed and cut in two
  • 2 tablespoons peanut oil
  • 2 cloves garlic, finely chopped
  • 2 kaffir lime leaves, very finely sliced
  • 4 tablespoons oyster sauce
  • 1 red chilli, seeded and finely sliced
  • 12 basil leaves (Holy basil if possible)
  • 12 coriander leaves
  • 3 spring onions, finely sliced
  • 1 head crisp lettuce


    Stir fry the garlic in the peanut oil, add the kaffir lime leaves, then the scallops, washed and cut in two. Stir fry, being careful not to break them. Add the chilli and 4 tablespoons of oyster sauce with 3 tablespoons of water. Reduce the sauce briskly for a few seconds.

    Shred the lettuce, place a handful on each of 4 plates, sprinkle with the thinly sliced spring onion, and divide the basil and coriander leaves between the plates. Arrange the scallops on top and pour the sauce over.