Thai Grilled King Scallops & Prawns

Firstly begin by marinating & skewering the Scallops & Prawns, dependant on the size of the scallops you may wish to halve them through the middle so you have 2 thick pieces rather than an oversized piece (you will want these to cook in the time the prawns take to cook.

Next make the Nam Jim by adding the scallions to a bowl, pour in the sugar, lime and fish sauce and mix until dissolved. Finally chop the remaining ingredients for this very finely and stir, taste for seasoning and adjust if needed with the fish sauce, lime & sugar. Balance is the key to this beautiful hot punchy dressing!

Combine the salad ingredients in a large mixing bowl and set aside while you grill the seafood.

Preheat your BBQ on max power until a range of 250-275c is achieved.

Place over the grill bars and allow to cook until the prawns and scallops become translucent and light pink, flip over and finish cooking until internal temperature of 63c is achieved before removing from the heat.

Once seafood has almost finished cooking spoon over a little of the nam jim dressing.

In the meantime toss the salad with ¼ of the dressing and arrange on a serving plate, bowl or board.

Serve the seafood skewers with the remaining dressing before serving with a wedge of fresh lime & some extra coriander and mint.