Red-hot Scallops

Name: Red-hot Scallops
Yield: Serves 4
Cuisine: Australia
Ingredients: 4 tablespoons red curry paste; 2 tablespoons fish sauce; 2 cloves of garlic, finely chopped; 2 red chilli peppers, seeded and finely sliced; 1 tablespoon caster sugar; 1 large handful of fresh basil; 12–16 scallops, depending on size, removed from shells and washed; 2 tablespoons vegetable oil

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

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

Oceania
Australia
Fish course
Pescatarian
Gluten-free
Spicy

Method

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