Pomelo Scallops

Pomelo Scallops

Ember Room


For the sauce

  • 1/2 Cup  tamarind juice
  • 1/4 Cup  fish sauce
  • 1/2 Cup  distilled white vinegar
  •   Sugar, to taste

For the salad

  • small bunch cilantro, plus more for garnish
  • small bunch cilantro roots
  • clove garlic
  • small white onion
  • 1/2 Teaspoon  fish sauce
  • 1/2 Teaspoon  lime juice
  •   Sugar, to taste
  • 1/2 Cup  frisée
  • 1/4 Cup  diced pomelo segments
  • 1/4 Cup  diced lime segments
  • 1/4 Cup  diced orange segments
  •   Vegetable oil or cooking spray, for coating the grill
  • medium-sized diver scallops

More Recipes

by Ian Chalermkittichai

Pomelo, a large citrus fruit similar to grapefruit, is paired with perfectly seared scallops in this refreshing seafood appetizer dish that's perfect for an elegant backyard grill party. Look for fresh diver scallops, if possible, which have superior texture and flavor to frozen scallops.

See all scallop recipes.


For the sauce

Combine the tamarind juice, 1/4 cup fish sauce, and vinegar in a small saucepan. Season with sugar, to taste. Heat until the sauce begins to thicken, about 1 minute. Remove from the heat and set aside.

For the salad

Place equal parts cilantro and cilantro root in the bowl of a food processor together with the garlic and white onion and blend together. Add the fish sauce and lime juice. Season with sugar, to taste. Blend until fine. Mix this dressing with the frisée, and the pomelo, lime, and orange segments. Plate as desired.

Preheat the grill over medium heat. Coat the grill with vegetable oil or cooking spray, and sear the scallop for about 2 minutes, turning periodically. Add 1 tablespoon of the scallop sauce on each piece, and cook for another 30 seconds on both sides. Plate the scallop on top of the fruit and salad, and garnish with cilantro.

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