Scallop Recipes

Roasted Spring Bay scallops on the half shell with sweet fish sauce, mint chilli, shallots & lime

Serves: 4


  • 12 Spring Bay Scallops
  • 4 tbs Sweet Fish Sauce
  • 2 Shallots, sliced
  • 8 mint leaves, torn
  • 3 Birds Eye Chillies, sliced into fine rounds
  • 8 tbs crispy fried shallots
  • 2 limes, cut into cheeks

Sweet Fish Sauce

  • ½ cup Palm Sugar
  • 3 tbs Fish Sauce
  • 2 tbs Tamarind Water


  1. Melt palm sugar in a small pot.
  2. Simmer with fish sauce for a few minutes.
  3. Add the tamarind water and continue to simmer for a minute or so until thick.
  4. Skim, strain and cool.
  5. The balance should be salty, sweet and sour.

To Serve

  1. Roast Scallops in a hot oven until just cooked.
  2. Place 3 scallops on a plate and liberally douse with sweet fish sauce.
  3. Sprinkle over the sliced shallots, torn mint, sliced chilli and crispy fried shallots.
  4. Cut two cheeks of each lime and place on the side of the plates.