George Campbell and Sons Fishmonger Perth Scotland THE SEAFOOD SPECIALIST

Pan Seared Scallops With a Thai Curry Coconut Cream Sauce

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Serves: 4



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


To Serve

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


Chefs Note

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!