Pan-Fried Scallops in Garlic and Chive Sauce

Preparation info
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Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

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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.