Grilled Scallops with Chilli Jam

cookidoo.com.au

Have a wife who is brilliant in the kitchen so I don't see any future there. Confine myself to "nibbles" which I serve as a number of plates (I love pastry) at (usually) lunch time, for family and friends.

subheading: Chilli jam:

30 g eschalots

100 g fresh long red chillies (see Tips)

20 g extra virgin olive oil

50 g white sugar

50 g white vinegar

1 ½ tbsp lime juice

20 g palm sugar, broken into small pieces (see Tips)

subheading: Scallops:

20 scallops

extra virgin olive oil, for brushing

salt, to season

ground black pepper, to season

lime juice, to serve

fresh coriander leaves, for garnishing

Directions at cookidoo.com.au

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