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Accompanied by other fresh and quality produce this dish is fast and fabulous.


  • 20 Spring Bay Scallops

  • 4 Sweet corn crepes (see recipe below)

  • 4 Portions Tom Yum Juice (see recipe below)

  • 4 tablespoons Mussels butter (see recipe below)

  • Sweet Corn Crepes

  • 2 whole eggs

  • 3 cups milk

  • 2 cups plain flour

  • Pinch sea salt

  • 1 Tablespoon vegetable oil

  • Corn Puree

  • 10 cobs corn

  • 1 small knob ginger

  • Olive oil

  • Water

  • Tom Yum Juice

  • 1 litre chicken stock

  • 2 Tablespoons chilli paste (available in Chinatown)

  • 2 stalks lemongrass, bruised

  • 4 small red eschallots, roughly chopped

  • 1 small knob ginger, peeled and roughly chopped

  • 1 small knob galangal, peeled and roughly chopped

  • 3 cloves garlic, peeled and roughly chopped

  • 3 kaffir lime leaves, bruised

  • 1 long red chilli, split

  • 4 wild green chillies, crushed

  • 8 cherry tomatoes

  • palm sugar and fish sauce, to season

  • Mussel Butter

  • 250 g Unsalted Butter softened

  • 375 g Mussels scrubbed and de-bearded

  • white wine for steaming

  • 1 teaspoon Turmeric Powder

  • 1 teaspoon Paprika powder

  • 1.5 Stalks Lemongrass finely chopped

  • 1 Clove Garlic finely chopped

  • 0.5 kaffir lime skin only, no pith

  • 2 Kaffir Lime leaves bruised

  • sea salt to taste


  • 1.

    Heat the tom yum juice and set aside in a warm spot.

  • 2.

    Shallow fry each filled crepe in a little clarified butter, 2-3 minutes on each side.

  • 3.

    Place the crepes in the centre of 4 service plates.

  • 4.

    In a hot fry pan, sear the scallops quickly on one side then turn and sear a further 10 seconds on the other side.

  • 5.

    Place the scallops on top of the crepes, 5 on each, in one straight line.

  • 6.

    Put the tom yum back on the heat and whisk the mussel butter in.

  • 7.

    Pour over the crepes and serve straight away.

  • Sweet Corn Crepes:

  • 1.

    Gently whisk the eggs, milk and flour together with the salt and vegetable oil.

  • 2.

    Heat a crepe pan and pour just enough crepe mix in to cover the base thinly. Cook over a low heat until the mixture just starts to blister then remove the crepe and place aside. Repeat with the remainder of the crepe mixture.

  • 3.

    Lay a crepe out flat on the bench. Place a portion of corn puree down the centre of the crepe without going too close to the edges. Trim the edges of the crepe and fold the puree inside, creating a rectangle.

  • 4.

    Set aside and repeat for the remaining crepes.

  • Corn Puree:

  • 1.

    Remove all the corn from the cobs and juice half.

  • 2.

    Cook the ginger in a splash of olive oil on a very low heat, just enough to remove the raw flavour.

  • 3.

    Add the juiced corn along with the whole kernels and a splash of water. Cook until tender and set aside.

  • Tom Yum Juice:

  • 1.

    Place the stock in a large saucepan with all ingredients except the kaffir lime leaves and chilli paste and bring to a gentle boil. Add the lime leaves and chilli paste and simmer for about 30 minutes to allow the flavours to develop. Strain trough a fine sieve.

  • Mussel Butter:

  • 1.

    Add a splash of white wine to a large pot with a tight fitting lid.

  • 2.

    When boiling, add the mussels and steam open.

  • 3.

    Discard any mussels that don't open.

  • 4.

    Remove the open mussels from the pot and set aside.

  • 5.

    Add the turmeric and paprika powders to the steaming liquid and reduce by 1/3.

  • 6.

    Remove the mussels from their shells and place in a blender, along with the lemongrass, garlic, kaffir lime skins and leaves and reduced broth.

  • 7.

    Blend to a smooth paste.In a food processor, mix the softened butter, salt and mussel paste to smooth then pass the mixture through a fine drum sieve.

  • 8.

    Set aside.

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