Scallop Salad

Treat yourself to David Thompson's luxurious Thai scallop salad, with a characteristic hot, sour, salty sweet dressing
Scallop Salad
  • Rating:
  • Serves: 1
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 4 large fresh scallops, ideally diver-picked, shelled


  • 1 coriander root, cleaned
  • 01 pinches salt
  • 1/4 large red chillies, de-seeded
  • A few small chillies, (scuds)
  • Half1 cloves garlic
  • Half - 1 tbsp white sugar
  • 2 tbsp fresh lime juice
  • 1 tbsp fish sauce
  • 4 red shallots, sliced
  • 1 stalk lemongrass, thinly sliced
  • 4 lime leaves, finely shredded
  • A small handful of mint and coriander leaves


1. If the scallops are quite thick, slice them in half crosswise.

2. Make the dressing by pounding the coriander root with salt until fine in a pestle and mortar. Add the red chilli, scuds, if using and the garlic. Pound until completely pureed.

3. Add the sugar and lime juice. Stir until the sugar has dissolved.

4. Add the fish sauce. The dressing should taste hot, sour, salty and a little sweet.

5. Meanwhile, bring a large saucepan of salted water to the boil. Quickly blanch the scallops in the boiling water and drain.

6. Put the scallops, dressing, shallots, lemon grass, kaffir lime leaves mint and coriander leaves together in bowl and combine. Serve.

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