Thai Scallops with Black Chilli Quinoa

Name: Thai Scallops with Black Chilli Quinoa
Yield: Serves 4
Cuisine: Thailand
Ingredients: ½ banana shallot, finely chopped; 400 ml/14 fl oz/1⅔ cups coconut milk; 275 g/10 oz/1⅔ cups black quinoa; fresh coriander (cilantro), to garnish; 3 spring onions (scallions), finely sliced; 5 ml/1 tsp finely chopped lemon grass; ½ banana shallot, peeled and finely diced; 15 ml/1 tbsp sesame oil; 25 g/1 oz fresh root ginger, grated; 5 ml/1 tsp tamarind paste; 275 g/10 oz fresh scallops; ½ fresh red chilli, finely chopped; 1 red (bell) pepper, finely chopped; prawn (shrimp) crackers, to serve; 45 ml/3 tbsp ketjap manis (sweet soy sauce); 600 ml/1 pint/2½ cups water; 2 garlic cloves, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

The aromatic flavours of Thai spices and herbs give quinoa the lift and twist that it needs. Black quinoa has a firmer texture than white, and has a striking inky colour and an earthy flavour, which complements the pale, opaque scallops. This dish is ideal either as a simple supper or as part of a Thai meal for entertaining.

Ingredients

275 g/10 oz fresh scallops
3 spring onions (scallions), finely sliced

Asia
Thailand
Supper
Fish course
Pescatarian
Spicy
Gluten-free
South East Asia

Method

First make the marinade. Place all of the ingredients into a mini blender and process until they form a coarse paste. Alternatively, blend them together using a mortar and pestle.
Place the scallops, spring onions and red pepper in a large bowl and add the marinade. Cover and set aside to marinate for at least 1 hour.
Prepare the chilli quinoa. Rinse