Supah Sexy Scallops

Now, first things first. This recipe is not mine. I learnt it at Sydney Seafood School. So the recipe featured here is courtesy them. And you know what? If you don’t try this recipe, I think you are not foodie enough :), more so if you are a seafood lover. So then get set, bring home that barbeque, call your best pals, order in the best wine, throw a party, and show off your culinary skills.

Ready to toss some Scallops?

Red Curry Scallops with Mango Mint Salsa (serves 6)

150 ml Coconut cream
1 tablespoon Red Curry paste
3 tablespoons fresh Ginger, Grated
1 tablespoon Palm Sugar
6 Scallops on Half Shell
18 Scallops without Shell
Mango Mint Salsa

1 mango, finely diced

1 tablespoon Freshly Chopped Mint leaves

2 red Shallots, finely Chopped.

1 tablespoon Lime Juice

Heat a couple of tablespoons of the thickest coconut cream (from the top of the tin) in a small saucepan as shown below. Add red curry paste and ginger and coconut till fragrant.




Remove from heat and add palm Sugar, stir to dissolve. Place Mixture in a small bowl and add remaining coconut cream. Remove Scallops from shells, wash and dry shells. Combine Scallops and red curry mixture, mix well and stand for 1 hour.

Washed, de-veined and de-shelled Scallops





Washed Shells, that is used to serve the barbequed Scallops





Scallops in red curry marinade





Meanwhile, make the salsa: Combine all ingredients in a bowl. Set aside.





Now, after about 45 mins to an hour, take the marinated scallops and cook them on heated oiled char-griller for about 1 minute each side, till they become opaque. They cook super fast, so be careful not to over-cook it.




Place spoonful of salsa on the shells and top it with Scallops. Whoa! Its ready to give your guests a very pleasant shock!





Top Tips from KG:

1. I think this recipe as is can be used for shrimps too. This is just in case you don’t get Scallops.

2. This is generally served and complete with a grilled fish and bread.

3. If there is no wine, please don’t dine :). No, really, white wine goes fabulously with this!

4. For the Red Curry paste- either buy it ready made in any of the fancy supermarkets or write to me for the red curry paste recipe. :). Email: aparna dot das at gmail dot com



So long then! Bon Appétit!

Fish in barbeque and Mushroom sauce

Cooking was never easier. Ever since we’ve moved to Sydney, I have been spending an insane number of hours in the kitchen. Not that I have a choice. So thought, I might as well enjoy what I have to do. I have never really enjoyed fish all that much. But the fish fillets you get here are oh so convenient to make and really tasty. At least they appeal to my palate as the river fish varieties we get here are not smelly and great tasting.

Here is something I tried recently-

You need:

1. 1 full Fish Fillet (I used Bahsa)

2. 1/2 cup Barbeque Sauce

3. 4-5 Button/medium sized Mushrooms diced

4. Steamed Vegetables of your choice- I used broccoli, beans, carrots, corn, capsicum, Asparagus

5. Salt to taste, lime juice 1 spoon

6. 1 spoon Garlic- crushed

7. 2-4 teaspoons Olive oil

Method:

Rub salt and lime juice to the fillet. Leave aside for 15 minutes. In a pan take some olive oil, add the whole fish fillet to it. Pan fry it until golden brown. keep aside.

Pour the remaining oil in the pan, add the crushed garlic to it, add the diced mushrooms and sauté it for about 2 minutes. Pour the barbeque sauce and add some salt to it. If the sauce is very thick, add a little water, depending on the consistency you like.

You have two options: either you add the fish to the pan and roll it in the sauce or, place the fish on a plate and pour sauce over it.

Stir fry the steamed veggies in a little butter (optional), or just have it steamed.

Tastes totally out of this world!