Thai Curry Scallops
Thai Curry Scallops
These curried scallops, served in their shells, are perfect as an appetiser or a dish for your next seafood feast. I use Tasmanian scallops, but you can use Australian scallops to ensure freshness and flavour.
Servings
20
Prep time
Cook time
Recipe
Ingredients
- ½ cup olive oil
- 1 rice paper sheet, cut into 3cm pieces
- 1 tbsp olive oil
- 1 brown onion, diced
- 3 cloves garlic, crushed
- 1 tbsp fresh ginger, finely grated
- ½ red chilli, seeds removed & finely diced
- ½ tsp ground coriander
- ½ tsp turmeric powder
- ½ tsp mustard powder
- ½ tsp cinnamon
- ¼ tsp cayenne
- 1 red capsicum, seeded & cut into thin slices
- ½ tsp salt
- ½ tsp black pepper, ground
- 400mL organic coconut milk
- Juice 2 limes
- 1 tbsp cornflour
- 1 tbsp cold water
- 20 large Tasmanian scallops with roe on
- 20 scallop shells, washed thoroughly
- Chilli slices & coriander leaves, to garnish
Method
- Heat ½ cup olive oil in a heavy-based frying pan. Once oil is hot, add rice paper. Remove after they puff up and become crispy. Drain on paper towel and set aside.
- Heat a heavy-based saucepan to medium and add 1 tbsp olive oil.
- Sauté onion, garlic and ginger until soft.
- Add chilli and spices and cook for 2 mins.
- Add capsicum and cook for a further 4 mins until soft.
- Add salt, pepper and coconut milk.
- Stir and cook for 5 mins.
- Stir through the lime juice.
- Add cornflour and water to a small bowl. Mix to make a paste and then add it to the pan to thicken the curry sauce.
- Place the scallops into the curry sauce and cook gently for 4 mins until the scallops are opaque in colour. Do not overcook.
- To assemble, add one scallop into each shell with a tbsp of curry. Garnish with rice paper crisps, chilli slices and coriander leaves. Serve hot.
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