Grilled Scallops with Sweet Chilli Sauce & Crème Fraîche


Preparation info

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Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This dish – one of my all-time favourites – is now synonymous with the London Sugar Club. I first put it on the menu in July 1995, and it has only come off when storms prevented divers collecting scallops. It’s also the dish that most reviewers choose when they visit! The crème fraîche softens the strong flavours of the sauce, which in turn cut through the richness of the scall