Scallops poached in coconut milk with mangetout, bean sprout and peanut salad

Scallops poached in coconut milk with mangetout, bean sprout and peanut salad

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

Scallops may be delicate but they can handle punchy flavours, like the Asian ones I’ve used here. Coconut milk is a perfect medium for poaching fish and shellfish – and an excellent way to infuse fish with other flavours too. The peanut salad brings a lovely texture and zingy heat to the dish.

Ingredients

Quantity Ingredient
16 live scallops in the shell
50ml sunflower oil
1 small red onion, peeled and finely sliced
2 garlic cloves, peeled and sliced
1 green chilli, sliced, seeds retained
50g root ginger, peeled and sliced
800ml tinned coconut milk
2 tablespoons coriander, roughly torn
cornish sea salt

Mangetout, bean sprout and peanut salad

Quantity Ingredient
100g mangetout, finely sliced
handful bean sprouts
1 small red onion, peeled and finely sliced
1 green chilli, deseeded and finely sliced
5 tablespoons roasted peanuts
2 tablespoons coriander leaves, roughly torn
1 lime, finely zested and juiced
drizzle olive oil

Method

  1. Shell and clean the scallops.
  2. Heat a wide, medium saucepan over a medium heat and add a drizzle of oil. When the oil is hot, add the onion, garlic, chilli and ginger and cook for 5 minutes until the onion is softened. Pour in the coconut milk, add a pinch of salt, stir and simmer for 5 minutes.
  3. Meanwhile, for the salad, put the mangetout, bean sprouts and red onion into a bowl with the chilli, peanuts and coriander. Toss to mix, season with salt and add the lime zest. Dress with the lime juice and olive oil.
  4. Add the scallops to the coconut milk and poach gently for about 5 minutes. Now add the chopped coriander and take off the heat.
  5. Using a slotted spoon, remove the scallops from the pan and divide them between warm bowls. Add a few ladlefuls of the poaching liquid and arrange some of the salad alongside the scallops. Serve at once, with the rest of the salad in a bowl on the side.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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