Grilled scallops with chilli jam

Chilli jam

• 30 g eschalots
• 100 g fresh long red chillies (see Tips)
• 20 g extra virgin olive oil
• 50 g white sugar
• 50 g white vinegar
• 1 ½ tbsp lime juice
• 20 g palm sugar broken into small pieces (see Tips)

Scallops

• 20 scallops
• extra virgin olive oil for brushing
• salt to season
• ground black pepper to season
• lime juice to serve
• fresh coriander leaves, for garnishing