Nutrition per portion
- 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.