Recipe for Grilled Scallops with Sweet Chilli Sauce and Creme Fraiche 
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Yield:
6
Ingredients:
Amount Ingredient
18 lrg scallops trimmed
sesame oil
1 x salt and pepper
watercress leaves
3/4 cup creme fra"che
Sweet chilli sauce
15 clv garlic peeled
6 lrg red chillies stems removed
1/2 x thumbs offresh ginger peeled roughly chopped
1/2 x thulnbs of galangal peeled roughly chopped
12 x lime leaves
1/2 x lemon grass stems (remove the two outside leaves discard the top third of the stem and finely slice the remainder)
1/2 cup fresh coriander leaves
1/4 cup caster sugar
225 ml cider vinegar
150 ml Asian fish sauce (nam pla)
Instructions:
Instructions: Put the first seven ingredients of the chilli sauce in a food processor and puree to a coarse paste.

Put the sugar in a saucepan with 4 tbsp of water and place on a moderate heat stirring well until the sugar dissolves.

Remove the spoon and tum the heat up to full.

Boil for 58 minutes and do not stir until it has turned a dark caramel colour (but dont allow it to burn).

Now stir in the paste bring the sauce back to the boil and add the last three ingredients.

Return to the boil and simmer for 1 minute.

Leave to cool.

Lightly oil the scallops with sesame oil and season then grill each side on a char grill overhead grill or in skillet for 90 seconds.

Sit them on a bed of watercress put a dollop of creme fra"che on top and drizzle generously with sweet chilli sauce.

Serves 6

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