Pan Seared Scallops With a Thai Curry Coconut Cream Sauce
12 each large dive scallops’ roe on
30ml rapeseed oil
Thai coconut cream sauce
20g Finely chopped shallots
10ml Sesame oil
80ml Thai red curry paste
1 stick lemon grass, bruised
1 lime for juice
10g Chopped coriander leaves
Maldon sea salt 7 black pepper
For the coconut sauce, heat the Sesame oil and sauté’ the shallots in a sauce pan, add the Thai red curry paste and cook for 30 seconds, add the lemon grass, creamed coconut and bring to boil, season and keep hot.
For the scallops, heat the oil in a large non-stick frying pan, sear the Scallops for 1-2 mins on each side, drain and keep hot
Remove the lemon grass from the sauce, add the coriander and fresh lime juice to the coconut sauce, pour into 4 warm bowls. Arrange the scallops on the sauce, garnish with coriander
Serve with steamed jasmine rice and pak choi. The sauce may be a little fiery but with scallops and rice it will soften the flavour!