Thai-style raw scallops with coconut and lime

Delicate slices of raw king scallop glisten under a zesty Thai-inspired dressing, with creamy coconut, aromatic lime, and a gentle chilli heat. Each bite is cool, fresh, and bursting with tropical flair.

This Thai-style raw scallop starter is light and vibrant, with lean seafood and a fresh, citrusy dressing. The coconut milk adds a touch of richness, but the dish remains balanced and nutritious.

Ingredients

For the scallops

• 4 sushi-grade king scallops, cleaned and shucked
• 2 tbsp chopped fresh coriander stalks
• 3 garlic cloves, peeled
• 1–2 tsp palm sugar
• 1 red chilli, chopped
• 1–2 tbsp Thai fish sauce
• Juice of 3 limes

To serve

• 200ml coconut milk
• Juice of 1 lime
• 2 fresh Kaffir lime leaves, shredded
• 1 green finger chilli or jalapeño, sliced
• 2 tbsp chopped fresh coriander
• 1 lime, grilled and cut into wedges

Method

1. Prepare the scallops:
   • Remove and clean the scallops from their shells. Rinse gently and pat dry with kitchen paper.
   • Cover and chill in the fridge until you are ready to serve.
2. Make the Thai-style dressing:
   • In a pestle and mortar, pound the chopped coriander stalks, garlic cloves, palm sugar, and chopped red chilli until you have a rough paste.
   • Add the fish sauce and lime juice, then mix well. Taste and adjust for a punchy balance of salty, sweet, and sour.
3. Assemble the dish:
   • Slice the chilled scallops thinly with a sharp knife on a chopping board.
   • Arrange the slices on serving plates, leaving little gaps between each piece.
   • Brush the scallops with some of the dressing using a basting brush.
   • Pour coconut milk around the scallops, then squeeze over the juice of a lime.
   • Scatter the shredded Kaffir lime leaves and sliced green chilli on top.
   • Finish with chopped fresh coriander and grilled lime wedges for a smoky, zesty hit.

Chef’s tip:

For extra drama, grill the lime halves until caramelised before serving—the smoky aroma lifts the whole dish.

Suggested Wine Pairing

Majestic: The Ned Sauvignon Blanc

Zippy citrus and tropical fruit notes in this Sauvignon Blanc highlight the scallops’ sweetness and cut through the coconut’s creaminess, making every mouthful taste even fresher.

Tesco: Finest Picpoul de Pinet

This Picpoul is crisp with hints of green apple and lemon. Its lively acidity pairs perfectly with raw seafood and the tangy Thai-style dressing, enhancing the dish’s vibrant flavours.

Sainsbury’s: Taste the Difference Gavi

Gavi’s delicate floral and citrus notes echo the lime and coconut, while its gentle minerality lets the scallops shine. This wine’s clean finish keeps things light and refreshing.

What can you serve with this

1. Steamed jasmine rice – Soft and fragrant, it soaks up the coconut and lime dressing beautifully.
2. Pickled cucumber salad – Crisp and tangy, it adds crunch and balances the richness of the coconut milk.
3. Prawn crackers – Light and crunchy, they are perfect for scooping up the scallops and sauce.

Nutri-score Health Check

This recipe scores a B on the Nutri-Score scale, making it well balanced and nutritious. The lean scallops provide high-quality protein and minerals, while the coconut milk adds healthy fats without overwhelming the dish. The fresh herbs, lime, and chilli boost vitamins and antioxidants.

Positive Factors

• Scallops are low in fat and rich in protein and micronutrients.
• Coriander, lime, and chilli provide vitamins, antioxidants, and a burst of freshness.
• Coconut milk offers healthy fats in moderation.

Negative Factors

• Some sodium from fish sauce.
• Natural sugars present in palm sugar and coconut milk, but overall kept in check by the dish’s lightness.

This Nutri-Score has been automatically calculated from the recipe ingredients and is only a guide. Enjoy this Thai-style scallop dish as a light, vibrant starter or a refreshing main for two.