Plump scallops are seared and served with fresh made tortellini and a creamy spiced coconut sauce.


  • 8 Large scallops

  • Olive oil

  • 240g (8oz) Fresh spinach

  • 30g (1oz) butter

  • For the tortellini:

  • ½ portion of pasta dough

  • 4 large scallops

  • 1 tsp. egg white, 1 egg yolk

  • 20ml (1floz) double cream

  • 1 tsp. very finely chopped chives

  • Salt and pepper

  • For the sauce:

  • 1 red pepper

  • 1 small chilli

  • 1 small shallot

  • 1 garlic clove

  • 1 tbs. grated ginger

  • 1 Dsp. Ground cumin

  • 1 Dsp.ground ginger

  • Juice of 1 lemon

  • 1 Dsp sugar

  • 1 tsp tumeric

  • Olive oil

  • 120ml (4fl.oz) double cream

  • 120ml (4fl.oz) coconut milk


  • 1.

    First, make the pasta (see Rosemary's pasta dough recipe), wrap and refrigerate until needed.

  • 2.

    Place the 4 scallops and egg white into a food processor and process until smooth. Using the “pulse” button, add the cream. When the mixture is a firm texture, transfer to a bowl and carefully fold in the chives. Now refrigerate until required.

  • 3.

    Cut the remaining scallops in half horizontally.

  • 4.

    To make the tortellini, roll out the pasta and cut it into rounds on a floured surface. Brush the edges with beaten egg-yolk and put a piece of scallop and a tiny amount of mousse in the middle. Fold each into a half moon, bring up the points and twist them together, twice.

  • 5.

    To make the sauce put the red pepper, chilli, shallot, garlic, ginger into the food processor and process until it is pureed. Strain through a fine sieve and reserve the juices.

  • 6.

    Pour a little oil into a pan and cook the puree slowly for 15 minutes. Add the spices, sugar and lemon and cook for a further 5 mins. Finally add the cream and the coconut milk and cook for a couple of minutes. Put the mixture through a fine sieve and add a little of the reserved juices form the pepper mixture to thin the puree out. Heat when required.

  • 7.

    Bring a large pan of water to the boil and add the tortellini. Simmer for 3 to 4 minutes. In a frying pan sear the scallops in a little olive oil. In another pan melt some butter and add the spinach, cook and then strain.

  • 8.

    To serve, place a tortellini and two scallops on top of a small amount of spinach, surrounded by some sauce.

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