Oriental Spicy Scallops

Serves 4:

12 King Scallops (or 16 to serve 4 per person)
12 Rashers Smokes Streaky Bacon
1 Red Onion
1 Red Pepper
1 Yellow Pepper
2 Cloves of Garlic, Crushed
1/2 tsp garam masala
1 tbsp tomato paste
1 tbsp paprika
4 tbsp Corriandar (fresh)
2 Tbsp Groundnut Oil

METHOD

1/ Heat oil, add bacon, chopped onion & peppers and garlic
gently fry till bacon is cooked.
2/ Add spices, mix well.
3/ Add Scallops cook approx 3 mins each side

Serve with Thai Rice, Noodles or plain boiled rice

Satay Sauce

Recommended with any White fish, best with Monk Fillet, Cod,
Hake, Halibut or Scallops

300ml/ 1/4pt Coconut Milk
4 tbsp Peanut Butter
1 tbsp Fish Sauce
Juice of 1/2 Fresh Lime
1 tbsp chilli powder
1 tbsp brown sugar

Method

Add all ingredience to a pan, mix well. Slowly bring to boil
then turn down to a low simmer for 20mins. Stir regularly.

Notes:

Serve with Thai Rice or Thin Noodles
 

Hazel

Thai Green or Red Curry

Recommended with Monk Fillet, Cod, Scallops, Prawns or Salmon

2 tbsp Groundnut Oil
Bunch Spring Onions
1” Ginger Root
3 Cloves of Garlic finely chopped
2 small green (or red) Chillis
2 tbsp Fish Sauce
400 ml Coconut Milk
72 grams Thai Green (or Red) Curry Paste
Juice of 1 Fresh Lime
2 tbsp chopped Fresh Coriander Cream to taste

Options

Green Beans – cut into 1” pieces
1 Red Pepper chopped
Baby Sweetcorn Mushrooms

METHOD

1/ Heat oil gently, fry onion, ginger, garlic, chilli (and red pepper if used)
2/ Add Coconut Milk, Fish Sauce, Curry paste (and any other vegetables of your choice)
3/ Stir well, bring to boil then turn down to a simmer.
Simmer for 35 mins
4/ Before serving add Lime Juice, Cream and Coriander

NOTES

Cook the fish in tinfoil in the oven either with some butter or splash of water to keep fish moist. Make Thai Curry Sauce then pour over the fish or seafood of your choice.

Hazel