I baked these scallops in the shells with Thai roasted chili paste and served them with slices of lime. Looks great, doesn’t it? If you plan to make this, just inform your fishmonger to prepare the scallops for you and reserve the shells. Give the scallops a quick rinse at home and pat them dry before cooking them.
Scallops With Roasted Chili Paste
6 Scallops in their shells, cleaned
1 Tbsp Peanut Oil
2 Tbsp Thai Roasted Chili Paste
1 – 2 Thai Bird’s Eye Chilies, chopped
Preheat the oven at 180˚C (350˚F).
Arrange the scallops in their shells in a baking tray.
Divide the oil, roasted chili paste, and chili equally onto the scallops.
Close the scallops with the other half of the shells.
Bake them for about 10 to 12 minutes. Serve with lime wedges and garnish with dill, if desired. Serve immediately.