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.


Serves 4


  • 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.