Asian Salad with Scallops

Asian Salad with Scallops

28 September 2017

  • Level #3: executive chef
  • Masterclass
  • Recipes





Preperation Time

25 minutes

Cooking Time

5 minutes


3 hand dived scallops

1 red chilli thinly sliced

1 green chilli thinly sliced

50g bean sprouts

4 spring onions thinly sliced

1/4 cucumber peeled and thinly sliced

200g mixed salad leaves

2 radishes thinly sliced

Fresh coriander finely chopped

Fresh mint

1 small carrot

ribbon peels

1 romero pepper

Lime zest

50g cashew nuts

1/2 small mango sliced thinly

2 tbsp sweet chilli sauce

4 tbsp rice wine vinegar

2 tbsp fish sauce

Lime juice

1/2 lime

4tbsp light sesame oil

Recipe Guide


1The salad:,Toss together all the salad ingredients into a bowl

2The sauce:,Add all the sauce ingredients together into a sealable bottle and shake well

3Lightly dress the salad with the sauce

4The scallops:,Open the scallops shell with a knife and remove the scallop membrane with your hands. Rinse with water and pat dry

5Heat a pan on a low heat with 2 tbsp of oil. Slice the scallops into 3 and place into the pan

6Cook for 30 seconds on each side

7Remove from the pan and season with salt and pepper

8Plate the salad with the scallops and serve.