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Nutrition Facts
Serving Size 1 (135g) Recipe makes 4 servings The following items or measurements are not included below: red Thai chile
Calories 134
Calories from Fat 45		(33%)
Amount Per Serving		%DV
	Total Fat 5.1g	7%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 18mg		6%
Sodium 378mg		15%
Potassium 350mg		10%
Total Carbohydrate 11.7g		3%
	Dietary Fiber 1.2g	4%
	Sugars 3.7g
Protein 10.5g		20%
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Chile Scallops

Recipe #203764 | 20 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Jewelies
Jan 7, 2007

These look great served in the scallop shells. Just make sure to wash and dry them properly.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon peanut oil (20ml)
32 small scallops
4 garlic cloves, sliced thinly
50 g fresh ginger, peeled, sliced thinly
2 fresh red Thai chile, seeded and chopped finely
3 green onions, sliced thinly
80 ml sweet chili sauce (1/3 cup)
1 teaspoon fish sauce
2 teaspoons brown sugar
125 ml chicken stock (1/2 cup)
1/4 cup fresh coriander, chopped

Directions

1
Heat half of the oil in a wok and stir-fry the scallops in batches, until they just change in colour. Remove from wok.
2
Heat remaining oil in wok, stir-fry garlic, ginger, chilies and onion until onion is soft.
3
Stir in combined sauces, sugar and stock and bring to a boil. Return scallops to wok, stir until heated through.
4
Serve scallops sprinkled with coriander.

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Featured Reviews for This Recipe

From: Peter J

On Jan 25, 2007

Just fantastic! I used some larger scallops and because I'd run out of sweet chili sauce used half the quantity of a hot chili sauce, although that did make it quite hot .