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Place the coriander and ginger in a pestle and mortar, then pound to a paste. Add the garlic oil and mix through. Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer (see Know-how, below). Can be done up to 1 day in advance.

To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden. Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chilli sauce.

Recipe from Good Food magazine


knob of fresh root ginger

handful coriander stems or leaves

2 tbsp garlic infused oil

vegetable oil, for cooking

20 scallops

sweet chilli sauce, to serve (click here for recipe)

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Low FODMAP Recipe

Seared scallops with sweet chilli sauce

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