Barbecued Scallops/Chilli Dressing from Hook Line Sinker: A seafood cookbook by Galton Blackiston

Ingredients

• 1 tbsp nam pla fish sauce
• 12 king scallops, 3 per serving, preferably in the shell; if not, good clean scallops
• olive oil
• juice of 1 lime
• 2 tbsp light soy sauce
• sea salt & black pepper
• 2 tbsp rice wine vinegar
• 2 tbsp sesame oil
• 1 tbsp fresh ginger, grated
• 4 tbsp chopped coriander
• 1 large red chilli, finely sliced
• 1 tsp honey
• 1 tbsp garlic oil