Grilled scallops on a bed of Thai basil topped with a dollop of chili mayo and home pickled cucumber, carrot, radish and onion.


For my mom’s birthday a while back, Chinese and I took on the challenge to cook a bunch of small bites and appetizers for about 40 people. We cooked all day and we were totally in our element. We even briefly considered quitting our studies and becoming full time caterers, although that didn’t quite work out. One of the delicious appetizers we made were these grilled scallops on beds of Thai basil topped with a dollop of chili mayo and some home pickled veggies. So this how we did it…

We started early in the morning with pickling the cucumber, carrots, radish and onion. We didn’t pickle the veggies for all too long to keep some of the bite, while still adding a nice sweet/sour contrast to the scallops. To further add to this contrast, we whipped up some chili mayo by simply mixing some mayonaise with a bit of Sriracha sauce. After all the toppings were prepared, it was time for the star of the show: the scallops. They were sprinkled with some salt and pepper, and then carefully placed in a sizzling hot grill pan with olive oil for a short grill. We then placed the grilled scallops on a bed of Thai basil and topped them with the other ingredients. The Thai basil really gives an interesting twist to these amazing appetizers. All the different contrasting flavors just work so well together! And let’s be honest, it looks pretty cute too. Can food be cute? We think so.

Hmm.. We’re already looking forward to making these again!




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