8 scallops
1 tsp Szechuan pepper
2 Tbs peanut oil
Salad dressing:
15 cloves garlic
4 bird’s eye chillies, deseeded
75 g Thai chilli jam
60 g palm sugar
30mL fish sauce
90mL lime juice
20 g lemongrass
50 g uni sauce
Salad:
80 g mangosteen
2 lemongrass stems
4 kaffir lime leaves, julienned
10 mint leaves
10 coriander leaves
1 red onion, finely sliced
Big pinch of sea blite
Garnish:
Edible flowers
Fried shallots
For dressing:
Blend garlic, bird’s eye chilli and lemongrass together. Transfer to a pot with medium heat add a little bit of oil then fry until aroma develop then add uni sauce. Stir in Thai chilli jam, Palm sugar and fish sauce then leave aside until the sauce cool down add lime juice.
Scallops:
Heat peanut oil in a pan over medium-high heat Sear the scallops until golden brown, about 1-2 minutes on each side.
Sprinkle with Szechuan pepper at the end of cooking and set aside.
Salad:
In a salad bowl, gently toss together mint leaves, coriander, red onion, lemongrass, kaffir lime leaves and mangosteen.
Plating:
Spoon some of the dressing onto a plate. Arrange seared scallops over the dressing, top with mixed salad.
Garnish with sea blite, fried shallots and edible flowers for a burst of colour and texture.
Serve immediately, enjoying the blend of fresh, spicy, sweet, and sour flavours that epitomise Thai cuisine. Perfect for a special occasion or when you want to impress your guests with an exotic and beautifully presented dish.
