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Chilli Scallops

By on October 21, 2014 in Recipes, Seafood Recipes with 0 Comments

Chilli ScallopsTo be honest, any Seafood dish is one of our favourite dishes, this is a great chilli scallops recipe that can be used as an entree for just about any meal, or as a main if you like.

We used scallops with roe in this recipe.  However, you can remove the roe from the scallops if you prefer. You will need a piece of ginger about 5cm long for this recipe.

What to know about ROE

The roe of the scallop is mistakenly thought as the poo bag,  However it is actually the reproductive organ of the scallop

When you shuck a scallop.  It is the coral (or off-white) coloured stuff that you see attached to the muscle itself. With or without is purely a personal choice, we like scallops with.

Chilli scallops recipe


1 tablespoon peanut oil
32 small scallops
4 cloves garlic, sliced thinly
50 g fresh ginger, peeled, sliced thinly
2 fresh red Thai chillies, seeded, chopped finely
3 green onions, sliced thinly
1/3 cup (80ml) sweet chilli sauce
1 teaspoon fish sauce
2 teaspoons brown sugar
1/2 cup (125ml) chicken stock
1/4 cup chopped fresh coriander


1. Heat half of the oil in a wok or large frying pan; stir-fry scallops, in batches, until just changed in colour.

2. Heat remaining oil in a wok, stir-fry garlic, ginger, chilli and onion until onion is soft.
3. Stir in combined sauces, sugar and stock; bring to a boil. Return scallops to wok; stir until heated through. Serve scallops sprinkled with coriander.

Serves 4

Serving Tip – if you buy scallops in their shell, don’t discard the shell – They are great washed and dried to use as serving “dishes” for the chilli scallops.

Click here if you want to try more amazing seafood recipes.  Or buy this recipe book The Pacific Northwest Seafood Cookbook: Salmon, Crab, Oysters, and More from Amazon.

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