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Roasted scallops stir-fried vegetable thai curry sauce and red pepper salsa

11 September 2006

INGREDIENTS

(serves four)

12 medium dived scallops seasoned

For the salsa
1 red pepper roasted peeled and diced
1 clove of garlic puréed
15g ginger peeled and finely diced
1tbs sesame seeds roasted
2tbs rice vinegar
Juice from ½ lime
50g sesame oil
100g olive oil

For the curry paste
3 red peppers
3 green peppers
75g ginger peeled
6 cloves garlic
Olive oil
3 stalks lemon grass chopped
6tsp turmeric
2tsp ground cinnamon
6tsp ground cardamom
6tsp ginger powder
2tsp cayenne pepper
½tsp English mustard powder

For the curry sauce
4 medium shallots chopped
2 cloves garlic crushed
25g butter
2tbs fresh curry paste (see above)
250ml scallop stock
250ml double cream
12 coriander leaves chopped
Salt and pepper

For the stir-fry
100g carrots
100g mange-tout
50g ginger
Vegetable oil
100g beansprouts
2 pak choi leaves
1 handful red chard
Salt and pepper

METHOD

Whisk all the red pepper salsa ingredients in a stainless steel bowl and marinate for 24 hours.

Prepare the curry paste by blending the peppers ginger and garlic cloves with a little olive oil and cook gently for 20 minutes. Add the lemon grass and cook for a further 10 minutes. Add the ground spices cook very gently for 10 more minutes and pass through a fine mesh on a drum sieve. (The paste can be stored in an airtight jar for up to one week or frozen.)

To make the Thai curry sauce sweat the shallots and garlic in butter until soft. Add the curry paste and cook for two to three minutes. Add the scallop stock and reduce by half then add the cream and cook for five minutes. Add the coriander leaves season and blitz quickly with a hand blender. Pass through a fine sieve.

Cut the carrots mange-tout and ginger into julienne. Cook the carrots in a little vegetable oil for 30 seconds. Add the beansprouts mange-tout and ginger and cook for a further 30 seconds. Add the pak choi leaves and red chard cook for a further 30 seconds and season to taste.

Sear the scallops in a non-stick pan thinly coated with vegetable oil for 45 seconds on either side until golden brown.

To serve spoon the stir fry into round cutters in the centre of each plate. Spoon the curry sauce around and drizzle the salsa on to the curry sauce. Place three roasted scallops on to each pile of vegetables.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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