This dish is a nod to grilled fish-ball skewers that you can get from Bangkok street carts day and night. Instead of using store-bought fish balls or going through the arduous process of making them from scratch, cookbook author Leela Punyaratabandhu uses voluptuous sea scallops, whose texture is similar to that of Asian-style fish balls: firm with a little bit of bounce. The bright peach sauce is a summer-inspired take on the classic Thai sweet chili sauce with which grilled fish balls are usually served. Serve this as part of Leela’s summery menu for Grilled Pork Shoulder Steaks With Green Pepper Relish, Khao Niao (Thai Sticky Rice), Cantaloupe with Spicy Bacon-Cashew Crumble, Cucumber, Tomato, and Green Bean Salad, and Lime-Lemongrass Slushies.
Ingredients
4 Servings
1
1
½
1
¼
1
1
16
Preparation
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Step 1
Purée chile, garlic, peach, sugar, and ¼ tsp. salt in a blender until smooth. Transfer purée to a small saucepan and cook over medium heat, whisking often, until starting to bubble around edges, about 4 minutes.
Step 2
Dissolve cornstarch in 1 tsp. water in a small bowl. Whisk cornstarch slurry into purée and simmer, whisking constantly, 1 minute. Stir in vinegar and let sauce cool.
Step 3
Prepare a grill for medium-high heat. Brush scallops lightly with oil; season with salt and pepper. Grill until charred and cooked through, about 3 minutes per side.
Step 4
Taste sauce and add more sugar, salt, or vinegar if needed. Spoon sauce onto a platter and arrange scallops on top. Scatter cilantro over and serve with lime wedges if using.
