Posted on Leave a comment

Scallops with Chilli and Coriander Flowers Recipe

Scallops with Chilli and Coriander Flowers : Zest Byron BayServes: 4
Prep Time: 20 minutes


2 tbls Zest Sri Lankan Spice Paste
1 clove garlic
1 small knob ginger
1 long red chilli
1 tbls fish sauce
1 tbls lime juice
2 tsp raw sugar

12 scallops roe off, scored on one side
juice of a lime
coriander flowers
sea salt
vegetable oil


Pound marinade ingredients in mortar and pestle to make a paste. Marinate scallops and refrigerate for 2 hours.

Heat pan and lightly oil. Sear scallops score side down and cook for 1 minute on each side depending on size. Remove from pan and rest for 30 seconds. Whilst resting, squeeze lime juice into pan to thin out marinade.

Serve each scallop on top of a teaspoon of marinade. Season with a little salt and top with coriander flower.

Byron Bay Chef Collection
Created by : Monique Guterres-Harrison
Seaweed Cuisine, Byron Bay
Leave a Reply

Your email address will not be published. Required fields are marked *