Scallop-Pomelo Goi

Coconut Milk, Fish Sauce, Jalapeños, Lime, Crispy Garlic, Thai Basil, Rice Paddy Oil

Chef Tam Pham of Tâm Tâm | Miami

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Adapted by StarChefs  |  April 2025  |  Photo: Will Bunt

INGREDIENTS

Dressing:
800 grams granulated sugar
500 grams fish sauce
150 grams sambal
50 grams minced garlic
170 grams lime juice

Coconut Base:
2.685 kilograms coconut milk
120 grams lime juice
10 grams kosher salt
Zest of 2 limes

Rice Paddy Oil:
340 grams rice paddy herbs, blanched
1 kilogram neutral oil

Scallops:
36 grams MSG
36 grams kosher salt
Zest of 4 limes
4 pounds scallops

To Assemble and Serve:
Yield: 1 serving
2 ounces pomelo segments, diced
Lime juice
5 grams diced jalapeños
Crispy garlic
Finishing salt
Thai basil

METHOD

For the Dressing:
In a pot over medium heat, add sugar and fish sauce. Cook until sugar has dissolved. Remove from heat and stir in sambal and garlic. Once mixture has cooled, stir in lime juice. Transfer to an airtight container and refrigerate.

For the Coconut Base:
In a mixing bowl, whisk to combine all ingredients and 845 grams Dressing. Strain into a nonreactive container and refrigerate.

For the Rice Paddy Oil:
In a Vitamix Commercial blender, add oil and herbs. Blend on high speed 5 minutes, or until mixture reaches 170°F. Strain, bottle, and refrigerate.

For the Scallops:
In a mixing bowl, combine MSG, salt, and lime zest. Add scallops and mix to evenly coat. Refrigerate 30 minutes. Rinse off cure and pat dry with paper towel. Transfer to a work surface and cut into medium-sized pieces. Set aside.

To Assemble and Serve:
In a mixing bowl, combine pomelo and 2 ounces Scallops. Season with lime juice and mix to combine. Set aside. In a serving bowl, add a few tablespoons Coconut Base. Top with Scallop mixture. Pour desired amount Rice Paddy Oil around edges of Coconut Base. Garnish with jalapeños, crispy garlic, salt, and basil. 

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