For a lighter alternative to the traditional hot turkey or ham this Christmas, become inspired by this seafood creation by culinary whiz Simmone Logue.
For the salad, mix all ingredients together and put aside.
For the dressing, mix all ingredients together and refrigerate. This can be done in advance.
Dry the scallops on absorbent paper and season with salt and pepper.
Place a large non-stick fry pan on the stove on medium to high heat and spray with olive oil. When the pan is quite hot, add 10 scallops and cook for one minute. It is very important that the pan is not over crowded or the scallops will not caramelise properly.
Check for caramelisation and turn over to cook for one minute on the other side. Place the scallops on absorbent paper to rest and release their milky juices.
Place the scallops on prepared spoons and top with the salad. Dress with a teaspoon of nam jim and a sprinkling of toasted peanut.
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