Name: Spiced scallops with shaved coconut, basil and shallots
Cuisine: Australian
Ingredients: ¼ cup small mizuna leaves; 2 tablespoons shredded Thai basil leaves or holy basil leaves; 30 scallops; 2 tablespoons Fried Garlic; 2 large red chillies, finely sliced; 2 tablespoons Fried Shallots; 150 ml coconut cream; 1 stalk lemongrass, minced; ¼ cup freshly shaved coconut; 30 ml fish sauce; 30 g palm sugar, shaved; 2 teaspoons Sambal Bajak; 3 red shallots, finely sliced lengthwise; 6 kaffir lime leaves, shredded; minced zest of 1 kaffir lime; 30 ml strained lime juice; 1 small cucumber, seeded and cut into julienne; 1 teaspoon drained Pickled Ginger, minced; 2 tablespoons coriander leaves

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

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