Warren Elwin gives summer scallops a spicy, exotic taste.
Paturee
- Boil, cool and grate 1 large agria potato into a bowl. Add 150g raw prawns and 200g fresh scallops, chopped into even chunks, a small handful each of chopped coriander and curry leaves (2-3 branches), the zest and juice of 1 lime, a small knob finely grated fresh turmeric, 2 tsp mustard oil, 1 tsp garam masala, ¼ tsp chilli powder, ½ tsp salt and a good grind of black pepper and mix well.
- Divide the mixture evenly on to clean squares of banana leaf, fold into tidy parcels and tie or toothpick them (or fold them into sheets of baking paper and wrap in foil). Bake in a hot oven or barbecue for 10 minutes, until the parcels have coloured. Serve hot, with a mint and coriander chutney.
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Sweet chilli dipping sauce
- Using a mortar and pestle crush into a smooth paste 1 large chopped red chilli (or 5-7 pickled Thai chillies if you like it hot), a small handful chopped coriander stems, 3 garlic cloves, a small piece of grated ginger and ½ tsp sea salt flakes.
- Grate 1 disc (70g) palm sugar into a saucepan. Add ¼ cup red or rice wine vinegar, ¼ cup water, 1 Tbsp fish sauce, the zest and juice of a lemon, and bring to a simmer for 3 minutes. Add the chilli paste and simmer for a further 3-5 minutes until it's syrupy. Cool and add some chopped coriander to serve. This sweet and spicy mixture makes a great dipping sauce for grilled, barbecued or fried scallops.
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Scallop and papaya bites
- Chop papaya into scallop-size chunks, squeeze with lemon juice and roll in freshly toasted coconut.
- Wrap scallops in strips of prosciutto (or bacon) and grill or barbecue until just crispy.
- Squeeze with lemon juice and spear on a toothpick with a piece of papaya.
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