- tsp Thai fish sauce
- juice of 1 lime
- tbsp mirin rice wine
- a pinch of dried chilli fakes
- 6 king scallops in their shell (or you can buy shells from a fishmonger)
- 20g unsalted butter, cut into small cubes
- Prepare your barbecue for direct heat. Mix the fish sauce, lime juice, mirin and chilli fakes. Set the scallops into the shells or loosen with a knife if they come whole.
- Divide the mirin mixture between the shells, dot on a little butter and sprinkle over some sea salt. Cook for 3-5 minutes or until just cooked through. If you don’t want to barbecue them, simply pop under the grill.
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