Grilled Nelson Bay Scallops with flavours of chili, kaffir lime and coriander tossed with a sugar snap pea and buck wheat noodle salad

to serve 4 people

Ingredients

 24 small scallops, ideally Nelson Bays Scallops
 400grams Sugar Snap Peas
 200grams Buck Wheat Noodles
 Chili Stir Fry Sauce (see below)
 Kaffir Lime Leaves for garnishing

Cooking method

First prepare recipe for chili stir-fry sauce as follows:

 50gms ginger
 50gms garlic

Mince or blend, then sauté in a pan with a small amount of either peanut oil or sesame oil. Set aside to cool. While you are waiting, on with the following...

 125mls soy
 150mls sweet soy
 50mls fish sauce
 150mls Thai sweet chili
 ½ Tbsp sesame oil
 250mls water
 1 ½ Kaffir Lime leaves - shredded

Mix together in a glass bowl then add to the cooled ginger and garlic and set aside. Prepare noodles by simmering in salted water for 5 minutes. Drain and refresh in iced water. Drain again and toss through a small amount of grape seed oil top prevent noodles from sticking together. Set aside.

Next, slice sugar snap peas into long thin strips. You may also want to julienne other vegetables for variety - I like to add julienne carrots, red capsicum (peppers), asparagus and courgettes.

Place a heavy based frying pan on the heat and add 4 tablespoons of grapeseed (or low flavoured oil). Once the pan is warm, add your julienne vegetables and stir-fry until they are just starting to turn golden in colour - but still crunchy !

Add the noodles and ¼ cup of the chili stir-fry sauce.

Mix well, then remove from the heat.

In a grill pan, grill the scallops. They only need 30 seconds on each side - any longer and they risk becoming chewey.

Toss the scallops with the noodle mix. Serve immediately, garnished with fresh kaffir lime leaves and a chilled glass of our finest local Neudorf Sauvignon Blanc 2007 !