Servings: 4 · Prep Time: 15 mins · Cooking Time: 6 mins
Total Time: 21 mins

Salads & Starters

You have probably noticed that we have several scallop recipes and also lots of Thai dishes. That is simply because scallops are totally delicious and full of nutrition and Thai food is flavoursome, light and bursting with flavour. I crafted this recipe one Saturday when they caught my eye at the local market and had already decided to have a Thai Night In. If you love both Thai and scallops, this dish will tantalise your tastebuds.


The Sauce

  • Roe (from the scallops)
  • Sweet Chilli Sauce (2 tbsp)
  • Coconut Milk (3 tbsp)
  • Lime Juice (2 tbsp)
  • Paprika (1/2 tsp)

The Dish

  • Scallops
  • Coconut Oil (drizzle)
  • Lime Juice (3 tbsp)
  • Sweet Chilli sauce (2 tbsp)
  • Coriander (handful)
  • Birds Eye Chilli


While you can buy sweet chilli sauce it is often loaded with sugar and preservatives. Have a look at our recipe and see how to make your own.

To make the sauce, wash the scallops, remove the roe and put them in a blender. Add the other ingredients and blitz. If it comes out too thick add a little more coconut milk. Store in the fridge until you're ready to serve.

Heat up a frying pan with coconut oil and place in your scallops. Now remember you can eat scallops rare, so there is no need to overcook them. I cook mine for just about 2 minutes on each side; others I know cook for a lot longer. For the last minute add the lime juice and sweet chilli sauce.

To serve, drizzle over some more lime juice, and garnish with coriander and birds eye chilli. And of course drizzle over your awesome roe sauce which you can also use as a dip. Delicious.