Coconut scallops are topped with a Thai basil, chilli & coriander salad, then drizzled with a galangal, palm sugar & garlic dressing – cocktail hour ready.
- 24 scallops in the shell
- Extra 24 loose, shelled scallops
- 2 tbsp coconut oil
- 2 green spring onions, green part only, thinly sliced diagonally
- 2 tsp fresh galangal, peeled, finely chopped
- 1 clove garlic, chopped
- 2 tbsp finely chopped coriander, root and stems
- 2 tbsp chopped palm sugar
- 1 ½ tbsp fish sauce
- 1 tbsp tamarind puree
- ⅓ cup lime juice
- ¼ cup water
- 3 large eschallots, peeled, thinly sliced
- ½ cup shredded coconut
- 2 small fresh red Thai chillies, seeded, thinly sliced
- 2 tbsp finely chopped Thai basil leaves
- 2 tbsp chopped coriander leaves
- 5 kaffir lime leaves, thinly sliced
- To make dressing, put all ingredients in the small jug of a blender and blend until smooth. Set aside.
- To make salad, place eschallot in a small bowl with two-thirds of the dressing and stir to combine. Allow to stand for 30 minutes.
- Meanwhile, remove scallops from shells. Place all scallops on a piece of paper towel to drain. Rinse shells, drain, then set aside. Heat half of the coconut oil in a large non-stick frying pan over a high heat. Cook half of the scallops for 2 minutes each side or until just cooked through. Remove from pan. Repeat with remaining oil and scallops.
- Arrange shells on a serving platter (see tip, below). Place 2 scallops on each shell. Separate layers of eschallot using your fingers. Add remaining salad ingredients to eschallot mixture and stir until combined. Use your fingers to carefully mound a small amount of salad on top of scallops. Drizzle over a little of the remaining dressing. Garnish with green onions. Serve.
Spread a layer of rock salt on your platter to stabilise shells.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||4.3 g|
|Total carbohydrates||3.7 g|
|- Sugars||2.2 g|
|Dietary fibre||1.1 g|