Friday, June 01, 2007

Dinner Friday 1 June - Thai Style Scallops

Thai Style Scallops

220g scallops
1 teaspoon macadamia nut oil
1 clove garlic, crushed
1 green chillis
1 red chillis
1 shallot, sliced
1 tablespoon Thai fish sauce
juice ½ lime
1 teaspoon sugar
4 tablespoons vegetable or fish stock
Add the oil to a non-stock skillet and brig to high heat. Sear the scallops on either side for about one minute and remove them from the pan.
Add the garlic, shallot & chillis to the pan and stir fry for 2-3 minutes, until the shallots are ligtly coloured. Add the stock, fish sauce and sugar and bubble together for a minute or two, scraping down the pan to deglaze and catch any tasty bits into the sauce.
Return the scallops to the pan and toss them in the sauce. Finally, add the lime juice and serve on a bed of:

100g romaine lettuce, shredded
handful fresh mint leaves
handful fresh coriander leaves
2-3 spring onions, finely sliced

Served with Thai Fresh Pickles

Thai Fresh Pickles
100g cucumber, quartered lengthwise and sliced fine
75g shallot, sliced fine
100g carrots, quartered lengthwise and sliced fine
100g radishes, sliced fine
1 teaspoon sugar
3 tablespoon rice vinegar
1 tablespoon Thai fish sauce
small handful fresh coriander
small handful fresh mint

Combine the vegetables. Make a dressing of the sugar, nam pla & vingegar and pour over the vegetables. Mix well and allow to stand for at least 1 hour. Add the herbs just before serving

Makes 2 servings
Nutrition Data per serving
Calories (kcal) 80.6
Carbohydrate (g) 17.0
Protein (g) 1.9
Fat (g) 0.4
Fibre (g) 2.2

Nutrition Data for full meal
Calories (kcal) 370.8
Carbohydrate (g) 38.1
Protein (g) 39.8
Fat (g) 6.0
Fibre (g) 7.2

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