Name: Grilled Scallops with Sweet Chilli Sauce & Crème Fraîche
Yield: For Four People
Ingredients: 12 large diver-caught scallops, trimmed; Salt and pepper; 3 thumbs of fresh ginger, peeled and roughly chopped; 1 thumb of galangal, peeled and roughly chopped; Sesame oil; ½ cup crème fraîche; 50ml (3½fl oz) Asian fish sauce; 10 cloves of garlic, peeled; 8 lime leaves; 3 lemon-grass stems; remove the two outside leaves, discard the top third of the stem and finely slice the remainder; 1 cup fresh coriander leaves; Watercress leaves; 50ml (1¾fl oz) tamari; 100ml (5fl oz) cider vinegar; 1½ cups caster sugar; 4 large red chillies, stems removed

Preparation info

For
Four
People

Difficulty
Easy

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

Ingredients

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Ingredients

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