Scallops with pineapple and chilli salsa
250 g, cut into 5mm pieces
½ medium, cut into 5mm pieces
½ individual, thinly sliced
fresh red chilli
½ whole, finely chopped
1 tbs, chopped, plus extra to garnish
16 individual, without roe
- Arrange 16 Chinese soup spoons on a serving platter. Combine pineapple, cucumber, shallot, chilli, chopped coriander, juice and fish sauce in a medium bowl. Season salsa with pepper.
- Heat half the oil in a large non-stick frying pan over high heat. Add half the scallops and cook for 30 seconds each side or until golden and just cooked through. Transfer to spoons. Repeat with remaining oil and scallops.
- Serve scallops topped with pineapple salsa and extra coriander.