Preparation Time 10 minutes

Cooking Time 4-6 minutes

Serves 4


  • 20 scallops
  • sesame oil, for brushing
  • 20 coriander/cilantro leaves
  • 20 thin slices of pickled ginger

Thai Dipping Sauce

  • 2 tbsp Thai fish sauce
  • 1 tbsp lime juice
  • 1 tsp finely chopped garlic
  • 1 tsp finely chopped red chilli
  • 1 spring onion/scallion, thinly sliced
  • 2 tsp finely chopped peanuts
  • 2½ tsp chopped peeled cucumber
  • 1½ tbsp palm sugar or dark brown sugar


Make the dipping sauce by stirring the ingredients together until the sugar has dissolved, then pour into a small serving bowl.

Brush the scallops lightly with sesame oil. Lay them on the grill rack and cook for 2-3 minutes on each side until they just change colour, turning once. Take care not to overcook.

Remove from the rack and pierce each scallop onto a toothpick, adding a coriander/cilantro leaf and a slice of pickled ginger. Serve with the dipping sauce.

Recipe extracted from I Love My Barbecue © Hilaire Walden, 2017 published by Nourish Books, London Paperback

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