Seasame Chilli Scallops (starter for four) Recipe
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Ingredients
8-10 Cleaned Scallops (2-3 per portion) -Muscle & CoralTwo Tablespoons Seasame Seeds
Two Teaspoons Red Thai Curry Paste
Teaspoon Tomato Puree
Two Finely sliced Garlic Cloves
Tablespoon Chopped Parsley (flat)
2 Cupfulls of Chopped Sprind/Salad Onions
One and a half Tablespoons Rice Wine/Sherry Vinegar
Approx 2 Tablespoons Brown Sugar
Squeeze of Fresh Lime
Dash of Dark Soy Sauce
1 & 1/2 Cups Water
1 Tablespoon Cooking Oil
How to make Seasame Chilli Scallops (starter for four)
Prep Time - 10 Min
Sauce:
1) Toast seasame seeds in a hot frying pan.
2) Add half the Spring Onion, Curry Paste, Oil and Garlic - fry gently for 1 min,
3) Add tomato puree, water, vinegar and parsley and bring to boil.
4) Balance sourness of the vinegar with the sugar, tasting as you go - a balanced sweet and sour taste is what you're looking for.
5) Reduce sauce to consistency of double cream and finish with a dash of dark soy, a squeeze of lime.
Scallops:
1) Season scallops, brush with oil and sear in a pan or griddle until nicely coloured.
2) Serve two or three to a plate with two teaspoons of the sauce over each scallop.
3) Best plated-up with a few mixed salad leaves dressed with a drizzle of Scallop sauce.
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