Scallops In A Mild Curry Sauce

Discussion in 'Seafood' started by AnAussieChef, May 13, 2019.

  1. AnAussieChef

    AnAussieChef Members


    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


    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.

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