Red-hot Scallops

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

Elsewhere in this remarkable tome I have categorically stated that the crayfish, the saltwater variety that is, is absolutely my favourite shellfish. I have now decided that scallops are my most favouritist crustacean, arthroped, call them what you will, in the entire world. And here is a superb recipe.


  • 12–16 scallops, depending on size, removed from shells and washed
  • 4 tablespoons red curry paste


Discard the crescent-shaped muscle from each scallop, then mix together the scallops and the curry paste in a bowl (not aluminium) and leave to marinate for at least 15 minutes. Heat the oil in a frying pan or wok and Stir-fry the garlic until golden. Tip in the scallops with the curry paste and the chillies and Stir-fry for 2 minutes. Add the fish sauce and sugar and cook, stirring, for 1 more