Thai Scallops

Thai flavours with fish is a combination that works really well and this dish makes the perfect starter. However, the sauce can be used to accompany other dishes and is delicious, paired with chicken in a Thai Green Curry.

thai scallops Thai Scallops


 For the paste

1 Lemongrass stalks, chopped

1 Green chilli, seeds removed, chopped

2 Lime leaves, chopped                                                      

1 Lime

1 Shallot, chopped

Thumb size piece fresh ginger

1 Garlic cloves, peeled and chopped

1 tsp Ground Cumin

1 tsp Ground Coriander

½ tsp Crushed Black Peppercorns

1 tbsp Thai Fish Sauce

1/2 tsp Palm Sugar

For the curry

6 Scallops

200ml Coconut Milk

3 Asparagus spears shredded (I use a vegetable peeler)


Firstly make the paste. Add all the ingredients for the paste to a blender and blend until smooth. Heat a small sauce pan on a medium heat and add the paste. Add the coconut milk and stir until well combined. Keep on a low heat until ready to use.

For the scallops heat a frying pan over a high heat, add a tablespoon of oil. Season the scallops with salt and pepper. When the frying pan is hot add the scallops and fry for 1-2 minutes on each side. It is important to only turn the scallops once to ensure they caramelise.

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When ready to serve. Spoon a little of the sauce on the plate and add the scallops. Top with the shredded asparagus



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