Scallops in Coconut and Chilli Broth
By MorrisonsA light and fragrantly spicy dish with Thai flavours, perfect as a starter.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
8 total- 24 scallops
- 400 ml of fish stock
- 1 red chilli, deseeded and finely chopped
- 1 tbsp of sunflower oil
- 1 tsp of thai curry paste
- 400 ml of coconut milk
- 15 g of butter
- 1 lime, finely grated zest only
Method
3 stepsStep 1
To make the broth, place the coconut milk, stock, Thai curry paste, chilli and lime zest in a pan and heat gently.
Step 2
Heat the butter and oil in a pan and fry the scallops for 2 minutes per side until golden.
Step 3
To serve, put 3 scallops per person into a bowl and spoon over a little broth.