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Ingredients
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)
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
- Nutrition
- per 1 portion
- Calories
- 328 kJ / 78.1 kcal
- Protein
- 3.8 g
- Carbohydrates
- 8 g
- Fat
- 3.3 g
- Fibre
- 1.2 g
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