- Prep Time: 5 minutes
- Cook Time: 5 minutes
Delicious Grilled Scallops With Peach Sweet Chilli Sauce
Fast, exciting and delicious! Grilled scallops are always a spectacular dish to serve with very little labour time required. Our grilled scallops with peach sweet chilli sauce is ideal as a takeaway, starter or a main, and is sure to be a hit with even the most fussy diners. Perfect for larger cafes, restaurants and pubs. In these challenging times chefs need to cook, plate and serve quickly to keep tables turning over. This dish does the job perfectly!
Image and recipe courtesy bon appetit
- 16 Pacific West scallops roe off
- 1 red Thai chilli or Fresno chile,seeds removed, coarsely chopped
- 1 garlic clove, coarsely chopped
- ½ cup chopped peeled ripe peac
- 1 tsp (or more) sugar
- ¼ tsp kosher salt, plus more
- 1 tsp cornstarch
- 1 tbsp (or more) apple cider vinegar
- Vegetable oil (for brushing)
- Freshly ground black pepper
- Coriander sprigs and lime wedges (for serving; optional)
For the grilled scallops with peach sweet chilli sauce
Purée chilli, garlic, peach, sugar, and ¼ tsp salt in a blender until smooth. Transfer purée to a small saucepan and cook over medium heat, whisking often, until starting to bubble around edges, about 4 minutes. Dissolve corn starch in 1 tsp of water in a small bowl. Whisk corn starch slurry into purée and simmer, whisking constantly, 1 minute. Stir in vinegar and let sauce cool. Prepare a grill for medium-high heat. Brush scallops lightly with oil, season with salt and pepper. Grill until charred and cooked through, about 2 minutes per side. Taste sauce and add more sugar, salt, or vinegar if needed. Spoon sauce onto a platter and arrange scallops on top. Scatter coriander over and serve with lime wedges if using.
For our grilled scallops with peach sweet chilli sauce we use Pacific West’s scallops roe off.
They are wild caught and IQF phosphate free.
Product number: 6400 Sizes: U10, 10/15 and 15/20 Pack size: 5kg Country of origin: USA