Chilli scallops

Sweet and fiery, these plump scallops make an excellent starter for an Asian-themed dinner.

  • 20 mins cooking
  • Serves 4
  • Print


Chilli scallops
  • 1 tablespoon peanut oil
  • 32 (1.3kg) scallops, with roe attached
  • 4 clove garlic, thinly sliced
  • 5 centimetre (25g) fresh ginger, thinly sliced
  • 2 fresh small red thai chillies, finely chopped
  • 3 green onions, thinly sliced
  • 1/3 cup (80ml) sweet chilli sauce
  • 1 teaspoon fish sauce
  • 2 teaspoon light brown sugar
  • 1/2 cup (125ml) chicken stock
  • 1/4 cup loosely packed, finely chopped fresh coriander


Chilli scallops
  • 1
    Heat half the oil in a wok. In batches, stir-fry scallops until just changed in colour. Remove from wok.
  • 2
    Heat remaining oil in wok and stir-fry garlic, ginger, chilli and onion until onion is soft.
  • 3
    Stir in combined sauces, sugar and stock; bring to the boil. Return scallops to wok and stir until heated through. Serve scallops sprinkled with coriander.

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