Seared Scallops, King Prawns & a Vietnamese Dressing

Adapted from a recipe I found in Olive Magazine, the dressing is so damn tasty we luckily had lots leftover so followed up with some tempura prawns and veg the next day.

Serves 4:
✔️8 scallops, cleaned 
✔️8 king prawns
✔️1 red chilli, finely chopped 
✔️vegetable oil

For the dressing:
✔️coriander bunch, leaves picked
✔️mint bunch, leaves picked
✔️thumb-sized piece of ginger, peeled & finely grated
✔️1 garlic clove, peeled & finely grated
✔️2 spring onions, chopped
✔️2 tbsp fish sauce 
✔️2 limes, zested & juiced
✔️2 tbsp palm sugar or soft brown sugar
✔️a pinch of salt 

Put all of the herb sauce ingredients into a food processor (or use a stick blender) along with 1-2 tbsp of water and whizz. 

Heat a frying pan on a medium – high heat and add 1 tbsp vegetable oil. Once the pan is nice and hot, pan fry the kings prawns for 3-4 minutes and the scallops for circa 2 minutes until nice and golden. Make sure you have patted the scallops dry before cooking. 

Serve up with plenty of the dressing and a sprinkle of chopped chillis. So simple but so damn tasty.

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