Scallops have a great sweet flavour that goes well with the smokiness of the trout and the hot and sour dressing.


  • 6cm piece of turmeric,

  • peeled and julienned

  • 100ml vegetable oil

  • 75g smoked trout,

  • bones removed

  • 2 kaffir lime leaves, finely sliced

  • 2cm piece of lemongrass,

  • white part only, diced

  • 3 tablespoons baby shiso

  • 2 shallots, peeled and sliced

  • 1 large red chilli, seeded and sliced

  • .33 cup coriander leaves

  • flesh of 1 green mango, chopped

  • 6 tablespoons hot and sour dressing

  • 8 half-shell scallops, cleaned


  • 1.

    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

  • 2.

    And set aside until required.

  • 3.

    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.

  • 4.

    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.


Extract from 'The Red Spice Road Cookbook', RRP $49.95. © John McLeay 2010

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