This dish is a nod to grilled fish-ball skewers that you can get from Bangkok street carts day and night. Instead of using store-bought fish balls or going through the arduous process of making them from scratch, cookbook author Leela Punyaratabandhu uses voluptuous sea scallops, whose texture is similar to that of Asian-style fish balls: firm with a little bit of bounce. The bright peach sauce is a summer-inspired take on the classic Thai sweet chili sauce with which grilled fish balls are usually served. Serve this as part of Leela’s summery menu for Grilled Pork Shoulder Steaks With Green Pepper Relish, Khao Niao (Thai Sticky Rice), Cantaloupe with Spicy Bacon-Cashew Crumble, Cucumber, Tomato, and Green Bean Salad, and Lime-Lemongrass Slushies.
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What you’ll need
Charcoal Grill
$98 $82 At Amazon
Blender
$40 At Amazon
Heat Resistant Leather Gloves
$22 At Amazon
Brush
$3 At Amazon
Large Basting Spoon
$16.37 At Amazon
Small Saucepan
$155 At Amazon
Recipe information
Yield
4 Servings
Ingredients
1
1
½
1
¼
1
1
16
Preparation
Step 1
Purée chile, garlic, peach, sugar, and ¼ tsp. salt in a blender until smooth. Transfer purée to a small saucepan and cook over medium heat, whisking often, until starting to bubble around edges, about 4 minutes.
Step 2
Dissolve cornstarch in 1 tsp. water in a small bowl. Whisk cornstarch slurry into purée and simmer, whisking constantly, 1 minute. Stir in vinegar and let sauce cool.
Step 3
Prepare a grill for medium-high heat. Brush scallops lightly with oil; season with salt and pepper. Grill until charred and cooked through, about 3 minutes per side.
Step 4
Taste sauce and add more sugar, salt, or vinegar if needed. Spoon sauce onto a platter and arrange scallops on top. Scatter cilantro over and serve with lime wedges if using.
How would you rate Grilled Scallops With Peach Sweet Chili Sauce?
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Reviews (22)
Back to TopMade this for a dinner w friends last night … made the sauce for a stir fry of shrimp, yellow peppers and asparagus cut diagonally at same length… served on spinach pasta, with lime wedges and basil Tripled the sauce, for the pasta. Didn’t have Thai chiles so used /puréed a sweet red pepper ( for color) and used a ton of chili flakes. All four of us literally mopped our bowls for every lick of the sauce. Next time will add a tad more water to thin a smidge. Thought the purée would melt to clear in the frying pan, but it stayed opaque. Definitely worth making .
Anonymous
Washington, DC
9/18/2021
Delicious with ripe summer peaches. Our peaches were sweet enough that we put in half the sugar recommended. We were glad we doubled the recipe, it is so tasty you will want more.
Anonymous
Houston
8/28/2021
super easy and an amazing blending of sweet and spicy. plus the presentation looks fancy. can't wait to make it again.
princess di
berkeley, CA
8/27/2021
This sauce is SO good. I doubled the recipe to have enough to serve it with thin rice noodles and it was delicious. Made mine with tofu and my boyfriend's with scallops and it paired really well with both. Definitely recommend!
Lisha Almeida
Washington DC
8/9/2021
This rating is incorrect; I give this recipe five stars. Double the sauce recipe and add a bit more vinegar as another reviewer said. Can I’ll swap scallops for cubes of pressed, extra firm, tofu as well. Great!! ⭐️⭐️⭐️⭐️⭐️
Cari-B
King George, VA
8/9/2021
Upped the Thai chilis and the heat is NO JOKE but it's SOooooOOOOooooo good. added extra vinegar too. and nixed the sugar. Made some miso cole slaw to go with it. YUM!
Shazziz
NYC
7/27/2021
Delicious. This recipe is also great with apricots.
Anonymous
Richmond, VA.
7/26/2021