Preparation time
xx
Cooking time
xx
Serves
Serves 4 as a starter
Ingredients
- 8 King Scallops
For the Sauce
- ¼ of Fennel (roughly chopped)
- ¼ Onion (roughly chopped)
- 30gm Fresh Ginger (finely chopped)
- 2gm Green Chilli (finely chopped)
- 2gm Red Chilli1 Red Chilli (finely chopped)
- 2 Cloves of Garlic (finely chopped)
- 20ml Sunflower Oil
- 600gm Coconut Milk
- 200ml Double Cream
- 227gm Smooth Peanut Butter
- Salt – to season
- Caster Sugar – to season
- Tabasco – to season
For the Garnish
- Cashew Nuts
- Parma ham
Method
8 King Scallops (Allow 2 scallops per serving)
- Heat a frying pan with a little oil until hot and then fry the scallops for 1-2 minutes on either side. Then remove from the pan and place on a piece of kitchen roll in a warm place.
For the sauce
- Place the fennel and onion into a food processor and blend to a pulp.
- Heat the sunflower oil in a saucepan and add the pureed ginger and fennel. Cook for 2-3 minutes stirring gently, so that they don’t brown.
- Add the chopped chillies, ginger and garlic and cook for a further 1-2 minutes.
- Next add the coconut milk and double cream and bring to the boil.
- Add the smooth peanut butter and stir in.
- Season with salt, sugar and tabasco to taste.
For the Garnish
- A sprinkle of roasted cashew nut pieces – (place on a baking tray and roasted in the oven for 3-4 minutes)
- A slice of Parma ham