Scallop, fennel and mango salad with chilli dressing

  • Preparation time: 15 minutes
  • Cooking time: 5 minutes
  • Total time: 20 minutes 20 minutes

Serves: 6


1 garlic clove, roughly chopped
1 x ½ x 20g pack coriander, chopped
1 green chilli, finely chopped
1 x ½ tbsp caster sugar
1 tbsp lime juice
1 tbsp fish sauce
2 fennel bulbs
1 ripe mango, peeled and diced
1 x ½ x 25g pack basil, leaves picked
1 x ½ x 20g pack mint, leaves picked
18 king scallops
1 tbsp olive oil


1. Put the garlic, chopped coriander stalks, chilli and sugar in a pestle and mortar and crush to a paste. Stir in the lime juice and fish sauce; set aside.

2. Finely slice the fennel and arrange on a large serving dish with the mango, coriander leaves, basil and mint.

3. Place a large, non-stick frying pan on a high heat. Drizzle the scallops with the oil, season and cook for 1 minute; turn and cook for 30 seconds until golden. Lay the scallops on the salad, drizzle with the dressing and serve at once.