Save to your scrapbook

    Griddled Scallops and Lambs Lettuce Salad with Lime and Chilli Dressing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Griddled Scallops and Lambs Lettuce Salad with Lime and Chilli Dressing

    Scallops are easy to cook and go well with a sweet and spicy Thai-style dressing. To add a touch of colour and a delicate, sweet flavour, serve them on a bed of lambs lettuce, a traditional salad leaf that originates from France and has soft, succulent small leaves

    • Preparation time: 10 minutes
    • Cooking time: 6 minutes
    • Total time: 16 minutes 20 minutes

    Serves: 6 as a starter


    • 600g Canadian scallops, without roes
    • 1 tbsp sesame oil
    • 3 tbsp lime juice
    • 3 tbsp Blue Dragon Sweet Chilli Dipping Sauce
    • ½ pack fresh coriander, chopped
    • 2 x 50g bags Waitrose Solo Lambs Lettuce
    • Salt
    • Freshly ground black pepper


    1. Toss the scallops in the sesame oil and season. Preheat a griddle pan or grill lined with lightly oiled foil.
    2. Combine the lime juice, chilli sauce and coriander until well mixed.
    3. Griddle or grill the scallops for 2-3 minutes each side, in batches, until just cooked. Pile lambs lettuce onto each plate and arrange the scallops on top. Spoon over the dressing and serve.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Make this into a light supper that will serve 4 with a side dish of Thai fragrant rice.


    Average user rating

    5 stars