The Rye Spice Co. Ltd.

This Spicy Scallop dish is perfect for a Main or Starter anytime of the year.

Ingredients:

For the Red Curry Sauce:

• 1 1/2 tsp Garlic Powder
• 2 tsp Ground Cumin
• 2 tsp Chilli Powder
• 1 tsp Ground Coriander
• 1 tsp Ground Ginger
• 1/4 tsp Ground White Pepper
• 1/2 tsp Cayenne Pepper
• 1 Shallot Chopped
• 2 tbsp Fish Sauce
• 1 tbsp Soft Dark Brown Sugar
• 1 tsp Shrimp Paste
• 1/2 cup Coconut Milk

Other Ingredients:

• 8-10 Medium Scallops
• 1/2 cup Coconut Milk
• 2 Whole Star Anise (more to decorate if you wish)
• Handful of Fresh Coriander Leaves (optional)
• 4 wedges of Lime (optional)
• 3 tbsp Vegetable Oil

Method:

1. Put all the Curry Sauce ingredients into a blender and mix into a smooth paste.
2. Mix 3 dessert spoons of the paste and the Scallops covering them well in a seperate bowl and set aside.
3. Heat the Vegetable Oil in a pan and add the rest of the Curry Paste, cook for two minutes.
4. Add the Whole Star Anise to the pan of sauce and cook for a further two minutes.
5. Slowly add 1/2 cup more of Coconut Milk and simmer for 5 minutes stirring occasionally until blended and bubbling.
6. Add the Scallops and cook for 3-4 minutes depending on the size of them.  Check the Scallops are white and not a fleshy colour inside to ensure they are cooked.
7. Serve with a scented rice such as Coconut or Jasmine and garnish with Lime Wedges, Whole Star Anise and Coriander Leaves or for an alternative serve the Scallops on a small plate and drizzle over some of the Curry Sauce, and decorate for a nice starter.

Categories: Recipes

Tags: Cayenne Pepper, Chilli, Coconut, Coconut Milk, Coriander, Coriander Leaves, Cumin, Curry Sauce, Fish Paste, Fish Sauce, Garlic, Ginger, Ground White Pepper, Jasmine, Lime, Main, Scallops, Spicy, Starter, Vegetable Oil