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Scallops have a great sweet flavour that goes well with the smokiness of the trout and the hot and sour dressing.
Combine turmeric and oil in a small saucepan. Cook on medium heat, stirring continuously, until turmeric darkens slightly and becomes crisp. Remove from the heat, drain on paper towels
And set aside until required.
In a bowl combine the trout, kaffir lime, lemongrass, shiso, shallots, chilli, coriander, green mango and half the hot and sour dressing. Stir to combine.
Remove the scallops from the shell and salt lightly. Wash the shells in cold water. Heat a little oil in a frypan and cook the scallops for 30–40 seconds each side (cooking time will vary according to scallop size). Place the scallops back on to the shells, spoon over a little hot & sour dressing then place a little of the salad on each. Top with the crispy turmeric.
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