Scallops on Asian Coleslaw

Recipes: Danielle Bowater

A party-food cookbook is not complete without a dish served in Asian soup spoons – they’re all the rage. However, if you don’t have any, use cleaned scallop shells or attractive dessertspoons instead.

• 12 Asian soup spoons
• 12 queen scallops off the shell, with or without coral
• 3 tablespoons vegetable oil
• juice of 1 lime
• 1 teaspoon brown sugar
• 1 dash fish sauce
• 1 tablespoon sweet Thai chilli sauce
• ½ cup soy bean sprouts, finely chopped
• 1 spring onion, finely chopped
• 2cm piece cucumber, deseeded and finely diced
• 4 snow peas (optional), finely sliced

½ cup coriander or mint, finely chopped, plus extra leaves for presentation

If using frozen scallops, thaw them in the refrigerator on a wad of paper towels the day you wish to use them. If using fresh scallops, purchase them the day before or the day of your party.

To make the dressing, mix together the vegetable oil, lime juice, brown sugar, fish sauce and chilli sauce.

For the coleslaw, mix together the finely chopped bean sprouts, spring onion, cucumber and snow peas with the coriander or mint.

Cook the scallops just before you’re ready to serve them. Pour a tablespoon or so of vegetable oil into a heavy-based frying pan. On a moderately high temperature, heat the oil for about a minute. Add the scallops and sear for 2 minutes, then turn them over and sear for another minute. Don’t fuss with the scallops; just let them cook undisturbed.

In each Asian soup spoon, place a small mound of coleslaw. Place a seared scallop on top and drizzle over a teaspoonful of dressing. Place a small mint or coriander leaf on top.

Serves 12

Serve immediately