Save to your scrapbook
Nathan Outlaw's Coconut milk poached scallops with peanut salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 small red onions, peeled and finely sliced, 295g
2 cloves of garlic, peeled and sliced
1 green chilli, sliced, seeds in
50g fresh ginger, peeled and sliced
2 400ml cans of coconut milk
16 scallops, cleaned from the shell
2 tbsp coriander, roughly chopped
For the peanut salad:
100g bean sprouts
30g mange tout, finely sliced
1 green chilli, deseeded and sliced finely
5 tbsp roasted peanuts 75g
2 tbsp chopped coriander
30g fresh peas, podded
30g broad beans, podded
1 lime, zest and juice
1 tbsp olive oil
1. Heat a medium sized pan over a medium heat. When the pan is hot add the onions, garlic, chilli and ginger and cook for 5 minutes until the onions are softened. Pour in the coconut milk and simmer for 5 minutes. While the coconut milk mixture is cooking make the stir fry.
2. In a large frying pan heat the olive oil, add the the mange tout and bean sprouts with the chilli, peanuts, peas and beans and stir fry for 1-2 minutes until the bean sprouts are just cooked and the peanuts are toasted. Season with salt, the lime zest and juice.
3. Put the scallops and coriander into the coconut milk and poach for 5 minutes, meanwhile warm 4 bowls. Divide the scallops between the 4 bowls and then ladle in some poaching liquid. Serve with some of the stir fried salad on top.
This recipe was first published in June 2014.