knob of fresh root ginger

handful coriander stems or leaves

2 tbsp garlic infused oil

vegetable oil, for cooking

20 scallops

sweet chili sauce, to serve (click here for recipe)

Serves - 2


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

Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer. 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 chili sauce.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Seared scallops with sweet chili sauce