‘Baked Spicy Scallops’ in their shells. Based off the green curry ingredients, I decided to make a puree for the scallops to sit and seep in, baked in the oven for ten minutes. Depending on the location, it is difficult to find all of the ingredients that are traditional to those, based off the Thai green curry. Such as fresh coriander root, fresh galangal and palm sugar. Which are relatively very expensive over this side of the pond, if available that is! So for this recipe, I have used alternatives, as you’ll see and read.
Cleaning the scallops - 2:30
Serving the scallops - 4:25
Recipe - rebeccacastigl...
Ingredients
4 x scallops in their shells
1 x tsp coriander seeds
1 x tsp cumin seeds
1 x lemongrass stalk
1/2 x shallot
3 x peeled garlic cloves
1 x small handful of fresh coriander (including the stalks)
4-5 x kaffir lime leaves
10 x green finger chillies
1 x lime
1 x tsp galangal paste (use fresh if available)
4 x tbsp coconut milk (tinned)
1 x tsp fish sauce (to taste)
1 x spring onion for garnish
Vegetable oil
Thai basil for garnish
Season with salt and black pepper
Method
1. Preheat the oven to 220˚C/ 200 ˚C fan/ Gas mark 7. Preheat the hob to the highest heat setting.
2. Toast the cumin seeds and coriander seeds in a dry frying pan.
3. Thump the lemongrass using the knife’s back handle, to release and enhance the flavour. Also, making it easier to chop. Remove and discard the outer layers. Trim the ends. Roughly dice the lemongrass.
4. Roughly dice the shallot. Remove the chilli stems on top.
5. Add the toasted spices, chopped lemongrass, diced shallot, garlic cloves, fresh coriander, kaffir lime leaves, chillies, one squeezed lime juice, galangal paste, coconut milk and fish sauce to a blender. Blitz until a puree forms.
6. Stir the puree and taste. Season with salt and black pepper.
7. Using a tablespoon, scoop underneath the scallop to remove from the shell.
8. Rinse the scallops thoroughly under cold water, to remove any sand or grit.
9. Clean the shells throughly. Dry them and set aside.
10. Remove the adductor muscle from the scallops, by slicing them off with a knife. This is the fibrous and chewy white part on the edges.
11. Place the scallop shells on top of a wire rack tray. So they don’t topple over. Drizzle vegetable oil into each shell.
12. Add a spoonful of the green puree to each shell. Place one scallop on top of each one and cover completely with more puree on top.
13. Place the tray into the preheated oven. Bake for 10-15minutes.
14. Thinly slice the spring onion.
15. Serve the scallops in their shells on a plate. Garnish with spring onion and Thai basil.
12 сен 2024
