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    Grilled Scallops with Peanut Nahm Jim

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    Grilled Scallops with Peanut Nahm Jim

    • Preparation time: 15 minutes to 20 minutes
    • Cooking time: 1 minutes
    • Total time: 21 minutes 25 minutes

    Serves: 2 as a starter or 4 as a snack


    • 8 scallops
    • 2 tbsp vegetable oil
    • 20g coriander leaves
    • 2 salad onions, julienned
    • 1 green chilli, seeded and julienned
    • 2½cm root ginger, peeled and julienned
    • Peanut Nahm Jim
    • 3 tbsp Thai fish sauce
    • 1 green chilli, seeded and chopped
    • 50g natural roasted peanuts
    • 100g palm sugar or demerara sugar
    • 1 clove garlic, peeled
    • 1 green birdseye chilli, seeded and chopped
    • 4 coriander stalks, roughly chopped
    • 1 tbsp root ginger, peeled and finely chopped
    • 100ml lime juice


    1. To make the peanut nahm jim, place the peanuts on a lightly oiled baking sheet. Combine the sugar and 50ml water in a small saucepan and bring to the boil. The water will evaporate, helping the sugar to break down quickly. Let the sugar caramelise slightly, then pour it over the peanuts. Set aside to cool and harden.
    2. In a pestle and mortar, pound the garlic, chillies, coriander stalks and ginger to a uniform paste. Add the peanut toffee and pound until broken up. Mix with the lime juice and fish sauce. Brush each scallop with a little oil and season with salt. Heat a heavy-based frying pan over a high heat and cook the scallops for about 30 seconds on each side. Transfer to a dish.
    3. Combine the coriander, salad onions, chilli and ginger in a bowl. Dress with the peanut nahm jim and place just enough salad for a mouthful onto each scallop. Serve immediately.

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    Drinks recommendation

    When it comes to matching food with wine, peanuts are the devil’s work. A lot of acidity is required in the wine to see off all that oil, but too much and the scallops will lose their creamy soft texture.


    Average user rating

    4 stars