This is one of the signature dishes from the London Sugar Club which can be found in The Sugar Club Cookbook. There will be chilli sauce left over which you can keep in the fridge to use with other dishes. Ideally you want scallops with their corals if you can get them.
- 12 large scallops trimmed
- sesame oil
- sea salt & black pepper
- Watercress leaves
- 1/2 cup creme fraiche
Sweet Chilli Sauce
- 10 plump garlic cloves peeled
- 4 large red chillies stems removed
- 3 thumbs fresh ginger peeled and roughly chopped
- 1 thumb galangal peeled and roughly chopped
- 8 lime leaves
- 3 lemon grass stems 2 outer leaves removed, top third discarded and finely chopped
- 1 cup fresh coriander leaves
- 1 1/2 cups caster sugar
- 100 ml cider vinegar
- 50 ml asian fish sauce
- 50 ml tamari
- Put the first seven ingredients of the chilli sauce in a food processor and puree to a coarse paste.
- Put the sugar in a saucepan with 4 tbsps water and place on a moderate heat, stirring well until the sugar dissolves. When it has remove the spoon and turn the heat high , Boil for 5-8 minutes and do not stir until it has turned a dark caramel colour, being careful not to allow it to burn.
- Now stir in the paste, return to the boil and add the last three sauce ingredients. Return to the boil and simmer for 1 minute. Leave to cool.
- Lightly oil the scallops with the sesame oil and season, then grill each side on a griddle or grill for 90 seconds. Sit the scallops on a bed of watercress, put a dollop of creme fraiche on top and drizzle generously with the sweet chilli sauce.
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