Spiced scallops with shaved coconut, basil and shallots

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By Christine Manfield

Published 1999

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The quality of the scallops is of vital importance if this dish is to succeed as it should. I like to use either the creamy scallops from Victoria’s Port Phillip Bay or the iodine-flavoured Coffin Bay scallops from South Australia, both of which can be used with their roe intact, or the big white scallops from Queensland’s Hervey Bay or those from Tasmania’s north coast. Choose fleshy, fresh scallops that have not been soaked in water after they have been removed from their shells. If desir