Thai Scallop Lettuce Cups with Nam Jim


Preparation time
15 minutes

Cooking time
5 minutes

2 people

For the nam jim:
Juice of 2 limes
3 tablespoons fish sauce
2 tablespoons caster sugar
2 long red chillies
4 coriander roots and stems
1 clove garlic
1cm piece ginger

For the lettuce cups:
1 packet 200g Ferguson scallop meat with roe, thawed in the refrigerator overnight
8 baby gem lettuce leaves
1 carrot, grated
1 tablespoon olive oil
1 clove garlic, crushed
2 tablespoons roasted peanuts

Thai Scallop Lettuce Cups with Nam Jim

To make the nam jim, place all of the ingredients into the base of a food processor or stick blender. Blend until smooth.

Lay the lettuce leaves on a serving plate, and top with carrot and nam jim.

Place a large frypan over high heat and add the oil. When the pan is very hot, add the scallops. Cook for one minute, before adding the garlic and a pinch of salt. Turn the Scallops, and cook for a further minute before removing the Scallops from the pan.

To serve, top the lettuce cups with scallops and peanuts.

(Dietary specifications: Lactose Free & for Gluten Free use gluten free fish sauce)