Pomelo salad with seared scallops by Chef Susie Nilklad
Chef Susie Nilklad, who runs her own private dining restaurant at her home in Chiang Mai, Thailand, shares her recipe for a delicious Thai dish: pomelo salad with seared scallops.
- 200g pomelo (separate into small segments)
- 4pcs US scallops (pat dry)
- 1/4cup coconut cream
- 2tbsp palm sugar
- 1tbsp fish sauce
- 2tbsp tamarind juice
- 4pcs Thai chilli (finely sliced)
- 1tbsp toasted coconut flakes
- 1tbsp dried shrimp (pound until fluffy)
- Pinch of salt
Season scallops with salt on both sides then sear over hot pan. Set aside.
Make the dressing by combining the coconut cream, fish sauce, and palm sugar in a pot pan over low heat. Stir until combined and the mixture begins to boil. Remove from heat and leave to cool completely.
In a mixing bowl, gently mix pomelo with cooled dressing (save 1 tablespoon of dressing to drizzle on top of scallops). Transfer to serving plate and arrange scallops on top. Drizzle with the remaining dressing.
Sprinkle toasted coconut, fluffy dried shrimp and sliced Thai chilli over and serve.
Do you like her recipe? Check out her post about her work.