Scallops in Sea Buckthorn and Sweet Chilli Sauce

Ingredients – Serves 4

  • Large Scallops

    600 g

  • Deli-cious Coconut Oil

    2 tbsp (divided)

  • Garlic

    1 tbsp (very finely chopped)

  • Fresh Ginger

    1 tbsp (very finely chopped)

  • 1 Orange

    grated zest

  • Sea Buckthorn Balsam Vinegar

    4 tbsp

  • Thai Sweet Chilli Sauce

    4 tbsp

  • 3 Spring Onions

    (thinly sliced)

  • Fresh Coriander

    ¼ cup (chopped)


  • Step 1.

    Drain the scallops of any liquid and pat dry with paper towels. Set aside.

  • Step 2.

    Heat 1 tablespoon of the Coconut Oil in a non-stick pan over medium-high heat. Add the garlic and ginger and sauté until barely golden 1½ to 2 minutes.

  • Step 3.

    Add the orange zest, Sea Buckthorn Balsam Vinegar, Thai chilli sauce and spring onions. Cook until the spring onions are slightly softened, 1-1/2 minutes longer. Transfer to a small bowl and set aside for later.

  • Step 4.

    Heat the remaining tablespoon of Coconut Oil in the same pan over medium-high heat. Add the scallops in a single layer and sear them for 1½ minutes on the first side. Turn with tongs and cook for 1 additional minute.

  • Step 5.

    Add the reserved sauce from the small bowl to the pan along with the chopped coriander. Using tongs, turn the scallops to coat them evenly with the sauce and quickly remove the pan from the heat. Do not overcook.

  • Step 6.

    To serve, plate individual portions of steamed rice and scallops, then spoon the pan sauce over both.

Featured in this recipe:

  • Sea Buckthorn Balsam Vinegar

  • Coconut Oil