Scallops with citrus fruits, coconut, curry and lemongrass

These scallops with their sauce made of citrus fruits, coconut milk and lemongrass is slightly spicy and has this taste of sweet and salty at the same time that you are not going to forget. Everything is in the right dose, just subtle enough as to create sensation with the scallops. Try it and you are going to love it for sure!

In two words:

“Not poppy, nor mandragora,
Nor all the drowsy syrups of the world,
Shall ever medicine thee to that sweet sleep
Which you thou owedst yesterday”.

William Shakespeare, Othello Tweet
To Start...

difficulty easy
preparation– 5’
cooking - 10’ (to prepare the sauce) + 30’ (to let the lemongrass infuse in the sauce) + 10’ (for the scallops)
serves - 2  

Ingredients

for the sauce

  • 3 or 4 mandarins
  • 1 orange
  • 1/8 teaspoon of curry
  • 1 tablespoon of coconut milk
  • 1/8 teaspoon of fleur de sel or coarse salt
  • 5 turn mills of Kampot black pepper
  • 8-10 leaves of dried lemongrass

for the scallops

  • 10 scallops (fresh or frozen)
  • 10gr of unsalted butter
  • the zest of one orange
  • 1 small clove of garlic
  • a little bit of salt and pepper

Steps

for the sauce

  • Wash the citrus fruits
  • Zest (take off the zest) of the orange in order to prepare the scallops and press the orange to get its juice
  • Press the 3 mandarins and pour their juice into the orange juice
  • Just taste the juice and see if the flavor of mandarin is strong enough; if it is not then press the 4th mandarin and add it to the juice
  • Add the citrus fruits juice into a small sauce pan
  • Turn the heat on high enough and stir constantly with a whisk; in case a foam is formed on top of the juice, you must remove it with a spoon
  • The juice is going to become slightly syrupy
  • Stop the heat once the juice becomes syrupy
  • Pour the citrus fruits sauce into a small bowl
  • Add the coconut milk and the curry
  • Add salt and pepper
  • Use a whisk or a fork to bring everything together
  • Add the lemongrass leaves, cover up and let infuse for 30’

for the scallops

  • If they are fresh:
    • Heat up the butter in a pan
    • Add the garlic chopped in small cubes
    • Add the orange zest and stir everything together
    • Once all the aromas out, add the scallops
    • Cook the scallops for 10’ in total but return them every minute or so
    • Add just a little of bit of salt and pepper
  • If they are frozen:
    • Heat up the butter in a pan
    • Add the scallops and stir constantly until they defrost
    • Add the garlic chopped in small cubes
    • Add the orange zest and stir everything together
    • Cook the scallops for 10’ in total but return them every minute or so
    • Add just a little of bit of salt and pepper

to bring everything together

  • Heat up the sauce in the microwave or in small sauce pan and in very slow heat
  • Place the scallops in a plate and pour a little bit of sauce on top
  • Taste the crumble along with the endives braised in honey on top of which you can pour some sauce
  • Enjoy :-)

Inspiration

I got inspiration to create this recipe thanks to this other recipe with scallops that you can find on the site and which is in her turn inspired by a Ritz recipe. In this recipe I use mandarin instead of grapefruit and just a pinch of coconut milk to give this recipe its Asian character thanks also to the use of curry and lemongrass.

o-o C'est si bon ! o-o

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