Scallops with Thai flavourings

Scallops with Thai flavourings


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The fragrant flavours of Thailand – lemon grass and kaffir lime leaves – are combined with the tropical taste of coconut milk to give stir-fried fresh scallops an intriguing flavour.

Pat Alburey

Serves: 4 

  • ½ cup chicken stock
  • 2 shallots
  • 1 stalk lemon grass
  • 3 fresh or dried kaffir lime leaves
  • 350g fresh scallops
  • 185g snow peas
  • 2 tablespoons peanut oil
  • 2 teaspoons Thai green curry paste
  • 150 ml coconut milk
  • a few sprigs of coriander

Preparation:20min  ›  Cook:7min  ›  Ready in:27min 

  1. Heat the stock in a small saucepan over moderate heat.
  2. Meanwhile, peel the shallots and chop finely. Remove and discard the outer section of the lemon grass, then chop the stalk finely. Chop or crumble the kaffir lime leaves.
  3. Rinse the scallops and pat dry, leaving any corals intact. Top and tail the snow peas and cut in half crossways.
  4. Heat the oil in a large, heavy-based frying pan or a wok until it shows a faint haze. Add the shallots, lemon grass, kaffir lime leaves, scallops and snow peas and stir-fry for 3 minutes.
  5. Stir the curry paste into the stock, then add to the frying pan along with the coconut milk. Bring to the boil, reduce the heat and simmer for 3 minutes. In the meantime, finely chop the coriander leaves for the garnish.
  6. Transfer the cooked scallops to a serving dish and sprinkle the coriander on top.


good source of vitamins B group, C and E.


Kaffir lime is a Southeast Asian citrus fruit whose leaves and rind both have a strong, flowery, lime-and-lemon scent. You will find fresh and/or dried leaves in larger supermarkets or Asian grocery shops.

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