Ingredients 16 Very Fresh Scallops 1 White Onion 1 Tablespoon Thai Fish Curry Powder 250 ml Coconut Cream Juice Of 2 Limes Chopped Lemongrass,Coriander Seed,Ginger Root Peanut Oil For Frying 1/4 Glass White Wine Method Finely chop the onion,heat some peanut oil in a wok or frying pan,saute the onion till soft,add a few coriander seeds and handful of chopped lemongrass and some grated ginger root,stir in the curry powder and cook on low heat 6 minutes,add the coconut cream and lime juice,cover an cook on low for 30 minutes,strain the liquid into a clean pan and keep warm. In a separate pan poach the scallops over low heat in a little white wine,serve with the cream sauce and garnish with julienne of lime zest,ginger and red pepper.
