It's important to cook the scallops on a very hot griddle so that they caramelise and don't stew.
Chilli and Kafir Lime Jam
This chilli jam is delicious with just about anything savoury. My fave breakfast is a fried bullseye egg toast topped with crumbled fetta and lashings of this jam. Happy jamming!
- 2 cups white sugar
- 1 cup white vinegar
- 2 cups finely chopped red chillies
- 1 tablespoon fish sauce
- 1 tablespoon julienned ginger
- 2 kafir lime leaves julienned
- Juice of 1 lime
Heat sugar & vinegar in heavy based saucepan, stir and bring to boil then reduce and simmer for 15 mins until golden caramel colour (do not stir so you get a nice clear caramel)
Stir in chillies and remaining ingredients and cook over low heat for 20 minutes. It’s ready when it coats the back of a spoon.
Store in washed and heated jars. Recipe makes 2 cups