Scallops With Roasted Chili Paste

Ingredients

6 Scallops in their shells, cleaned
1 Tbsp Peanut Oil
2 Tbsp Thai Roasted Chili Paste
1 – 2 Thai Bird’s Eye Chilies, chopped
Lime wedges
Fresh dill

Method

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!
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