Poached scallops and Asian salad

Serves: 4
Course: Main Course
Cooking Time: 0 hr 30 mins

Ingredients

  • 16 scallops
  • 1 red onion, chopped
  • 1 tbsp coconut oil
  • 50g ginger, peeled and finely sliced
  • 2 cloves garlic, peeled and chopped
  • 1 tbsp fish sauce
  • 1 green chilli or 1 red chilli, deseeded and finely chopped
  • 1 tin coconut milk
  • Big bunch coriander
  • 300g mangetout
  • 300g beansprouts
  • Juice of 2 limes
  • Salt and pepper

Sweat the onion, garlic, chilli and ginger in the coconut oil in a large pot and over a medium heat for a few minutes, before adding the coconut milk and fish sauce to make a tasty sauce.

Let it cook for about 25 minutes or so on a gentle heat to let the flavours really develop.

Then add the scallops and cook over a medium heat for about two minutes before adding the mangetout and beansprouts and cooking for a further two minutes.

Season well with the lime juice and some salt and pepper.

Serve in bowls with lots of chopped coriander.

Domini Kemp

Domini Kemp

Domini Kemp, a contributor to The Irish Times, is a chef and food writer