This is a gorgeous mixture of Indian and Thai cuisines with a subtle blend of spices. You could pan fry the scallops but you wouldn't get the same fresh, subtle taste that you get when steaming.


  • ½ tsp coriander seeds

  • 1 clove

  • ½ tsp cumin seeds

  • 1 head of garlic peeled, reserve half for garnish

  • 1 cardamom pod

  • 1 finger of fresh ginger grated

  • 1 stick lemon grass

  • 3 shallots chopped

  • ½ tsp turmeric

  • 1 hot green chilli

  • 2 tsp of brown sugar

  • 1 tsp shrimp paste

  • 500ml chicken stock

  • 250ml coconut milk

  • 12 large diver-caught scallops in their shells

  • 1 large carrot sliced on the mandolin and blanched

  • 1 courgette, sliced on the mandolin

  • 1 cup of camargue red rice, cooked as per package

  • 250ml double cream

  • Fish sauce and lime juice to taste

  • 100g picked and washed coriander for garnish


  • 1.

    Heat a dry pan on the hot and toast the coriander seeds, cumin seeds, clove and cardamom for 30 seconds to release their true flavours and place in a pestle and mortar and c grind. Add the ginger, lemon grass, shallots, turmeric, chilli, sugar and shrimp paste. Grind until a smooth aromatic paste is achieved. Scrap into a saucepan and add the chicken stock and coconut milk and simmer over a high heat for 5 minutes.

  • 2.

    In another saucepan heat up 2 cm of oil, thinly slice the remaining garlic and fry in the oil until golden and drain on paper towels. Open and clean the scallops, removing the roes and washing and reserving the shells. Wrap each large scallop in a slice of carrot one way and a slice of courgette the other way securing with a cocktail stick. Pop a tablespoon of the cooked red rice into each of the 12 shells; pop a wrapped scallop on top and place in tiered bamboo steamers. Steam over the simmering curry for 2 to 3 minutes.

  • 3.

    To finish the yellow curry broth, strain through a sieve and add the double cream, adjust the seasoning with fish sauce and lime juice and serve poured over the scallops and garnish with the garlic crisps and picked coriander.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 676kj
  • Fat Total 39g
  • Saturated Fat 26g
  • Protein 21g
  • Carbohydrate 62g
  • Sugar 11g
  • Sodium 540mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings