RED CURRY SCALLOPS
with MANGO and MINT SALSA

Sydney Seafood School, Sydney, NSW

Ingredients for
Red Curry Scallops:

• 1 tablespoon oil 

• 1 tablespoon red curry paste (follow link)

•  2 teaspoons fresh ginger, grated

• 150ml coconut cream

• 2 tablespoons palm sugar

• 6 scallops on half shell

• 24 scallops, without shell (approx. 400g)
  
  

Sydney Seafood School,
Sydney, NSW

Ingredients for Mango and Mint Salsa:

• 2 mangoes, finely diced

• 2 tablespoons fresh mint, chopped

• ½ small red onion, finely chopped

• 2 tablespoons lime juice

• Heat oil in small pan.

• Cook paste and ginger until fragrant.

•  Place mixture in small bowl and add coconut cream and palm sugar.

• Remove scallops from shells, wash & dry shells.

• Combine scallops and red curry mixture, mix well and stand for 1 hour. (Follow link for red curry recipe).

•  Cook scallops on heated, oiled chargriller about 1 minute each side.

• Place spoonfuls of salsa in each shell.

•  Top with scallops.

•  For salsa - combine all ingredients in small bowl.

Notes: If mango is out of season, 1 fresh pineapple or green papaya may be substituted in the salsa.  If using papaya, coriander can also be substituted for the mint.

We gratefully acknowledge this contribution from Christina Kourea & Roberta Muir, Sydney Seafood School Manager, Sydney, New South Wales,  Australia.

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