Name: Pan-Fried Scallops in Garlic and Chive Sauce
Yield: for 4
Cuisine: Asia
Ingredients: 1 tsp fish sauce (nam pla); for the garlic and chive sauce; 3 tbsp groundnut oil; 1 tsp soft butter; a few drops of sesame oil; fine sea salt; salt and freshly ground white pepper; 1–2 tbsp lime juice; 2 tbsp hot water; 2 garlic cloves, crushed; 3 tbsp finely chopped chives; firm lettuce leaves, to serve; 8 very fresh scallops with the corals

Preparation info

for
4

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

You are quite right if you think you won’t get this in the food courts of Penang or Malacca, but it is not unusual nowadays to see scallops served in upmarket restaurants, with Thai or Cambodian green papaya or green mango salad. However, I prefer my scallops lightly cooked and eaten without too many other distractions. I would place my fried scallops on a lettuce leaf, or on the shell, with a tiny amount of this sauce.