Betel Leaf Scallops, Betel Leaf, Thai Green Gel and Bitter Melon

Serves 4
  • Steps
  • Ingredients


  • For the Bitter Melon, bring a small saucepan of water to the boil. Finely dice bitter melon then add to water for 1 minute. Strain through a sieve and place into a bowl. Add fish sauce, palm sugar and lime juice and stir. Set aside.
  • For the Thai Green Gel, place ingredients, except xanthan, into the jug of a blender and process until smooth. Pass through a sieve and place into a clean blender jug along with xanthan gum. Process to a soft gel consistency. Transfer to a piping bag and set aside in the fridge.
  • For the Herb Salad, mix fish sauce, palm sugar and lime juice into a bowl. Just before serving, add remaining ingredients and toss through dressing.
  • To serve, heat a frypan over high heat. Arrange betel leaves on a serving plate. Pipe some gel onto the centre of each one.
  • Toss the scallops in oil, salt and pepper. Add to the frypan and cook for 2 minutes then flip over and cook for 30 seconds. Place scallops onto the gel. Finish with some bitter melon and dressed salad.

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