RED CURRY SCALLOPS (with MANGO and MINT SALSA)

Ingredients for Red Curry Scallops:

  • 1 tablespoon oil 
  • 1 tablespoon red curry paste
  • 2 teaspoons fresh ginger, grated
  • 150ml coconut cream
  • 2 tablespoons palm sugar
  • 6 scallops on half shell
  • 24 scallops, without shell (approx. 400g)

Ingredients for Mango and Mint Salsa:

  • 2 mangoes, finely diced
  • 2 tablespoons fresh mint, chopped
  • ½ small red onion, finely chopped
  • 2 tablespoons lime juice

Method:

  1. Heat oil in small pan.
  2. Cook paste and ginger until fragrant.
  3.  Place mixture in small bowl and add coconut cream and palm sugar.
  4. Remove scallops from shells, wash & dry shells.
  5. Combine scallops and red curry mixture, mix well and stand for 1 hour. (Follow link for red curry recipe).
  6.  Cook scallops on heated, oiled chargriller about 1 minute each side.
  7. Place spoonfuls of salsa in each shell.
  8.  Top with scallops.
  9.  For salsa - combine all ingredients in small bowl.
Notes: If mango is out of season, 1 fresh pineapple or green papaya may be substituted in the salsa.  If using papaya, coriander can also be substituted for the mint.

We gratefully acknowledge this contribution from Christina Kourea & Roberta Muir, Sydney Seafood School Manager, Sydney, New South Wales,  Australia.