Low FODMAP Recipe  

Seared scallops with sweet chilli sauce


knob of fresh root ginger

handful coriander stems or leaves

1 tbsp garlic oil

4 tbsp vegetable oil, plus extra for cooking

20 scallops

sweet chilli sauce, to serve


Place the ginger, coriander and garlic oil  in a pestle and mortar, then pound to a paste. Add the oil and mix through.

Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer (see Know-how, below). Can be done up to 1 day in advance.

To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden.

Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chilli sauce.

Recipe from Good Food magazine, January 2008

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