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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 6 large fresh scallops
  • half a can of full fat coconut milk
  • half a lime, sliced and then halved
  • a little coriander for decoration
Curry paste
  • 25 g macademia nuts
  • 2 medium shallots, roughly chopped
  • a 2cm cube of fresh ginger, grated
  • 2 lemongrass stalks, roughly chopped
  • 1 tsp shrimp paste
  • 1 tsp turmeric
  • 1 tsp sugar
  • 2 cloves of garlic, peeled
  • 2 red chillis, finely chopped
  • the juice from half a lime
  • 2 tbsps olive oil
Indonesian Spiced Scallops
Beautiful Cornish scallops in their own little creamy curry sauce!
Indonesian Spiced Scallops Indonesian Spiced Scallops

This is made with one of my favourite curry pastes... a basa gede (Indonesian spice paste). Once you've made the paste, you just add a little coconut milk and it creates this lovely authentic sauce, that you can use in so many different ways. I cheated a little with this, as the scallops weren't in the shells when they arrived. I have my own little stock of shells from previous scallop dishes, so I made use of them to create these lovely individual mini scallop bowls (you can of course make it without the shells... by just adding the scallops in to the sauce)!

  1. Start by making your spice paste... with all the ingredients into a small food processor and whizzed into a paste. Season and adjust the taste and/or consistency with more oil/lime juice. Set aside
  2. Season the scallops and heat a little oil in pan . When its nice and hot, fry the scallops quickly on both sides, just to brown a little (they only take a max of two minutes each side). Take off the heat
  3. Then heat the paste in a pan and gradually add in the coconut milk to create a nice thickish sauce. Then ladle a little into each shell, add the scallops on top (they'll nestle in and push the sauce toward the edges, so don't put too much sauce in straight away!). Finish with the lime slices and coriander and eat with a pastry fork and a teasponn to scoop up all the sauce

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
Indonesian Spiced Scallops
Beautiful Cornish scallops in their own little creamy curry sauce!

This is made with one of my favourite curry pastes... a basa gede (Indonesian spice paste). Once you've made the paste, you just add a little coconut milk and it creates this lovely authentic sauce, that you can use in so many different ways. I cheated a little with this, as the scallops weren't in the shells when they arrived. I have my own little stock of shells from previous scallop dishes, so I made use of them to create these lovely individual mini scallop bowls (you can of course make it without the shells... by just adding the scallops in to the sauce)!

Prep 30 minutes
Total 30 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 6 large fresh scallops
  • half a can of full fat coconut milk
  • half a lime, sliced and then halved
  • a little coriander for decoration
Curry paste
  • 25 g macademia nuts
  • 2 medium shallots, roughly chopped
  • a 2cm cube of fresh ginger, grated
  • 2 lemongrass stalks, roughly chopped
  • 1 tsp shrimp paste
  • 1 tsp turmeric
  • 1 tsp sugar
  • 2 cloves of garlic, peeled
  • 2 red chillis, finely chopped
  • the juice from half a lime
  • 2 tbsps olive oil
  1. Start by making your spice paste... with all the ingredients into a small food processor and whizzed into a paste. Season and adjust the taste and/or consistency with more oil/lime juice. Set aside
  2. Season the scallops and heat a little oil in pan . When its nice and hot, fry the scallops quickly on both sides, just to brown a little (they only take a max of two minutes each side). Take off the heat
  3. Then heat the paste in a pan and gradually add in the coconut milk to create a nice thickish sauce. Then ladle a little into each shell, add the scallops on top (they'll nestle in and push the sauce toward the edges, so don't put too much sauce in straight away!). Finish with the lime slices and coriander and eat with a pastry fork and a teasponn to scoop up all the sauce

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
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