Scallops and Prawns with Thai Green Sauce

This delicious dish brings the heat with a homemade Thai green sauce, perfectly paired with succulent scallops and prawns. Finish with crispy leek, fresh herbs, and a kick of lime—it's a seafood lover's dream!

Ingredients

4 x large scallops
8 prawns, shelled and de veined
2 large pak choi, sliced
50ml vegetable oil
15g butter

For the Thai Paste

1 x 10cm galangal diced
3 garlic cloves
2 green chillies
4 kaffir lime leaves
1 shallot, peeled and diced
1 lemongrass, sliced
200g roasted prawn shells
1 x 400g coconut milk
200g spinach
1 bunch coriander
1 bunch basil
2 limes, juice and zested

Method

Print Recipe

Pan fry the scallops and prawns in half of the vegetable oil for 2 minutes, flip over, add the butter and take off the heat.
Sauté the pak choi in the rest of the veg oil until just cooked.
Cook the paste ingredients in a saucepan for 15 minutes, then blitz in a food processor.
Sieve the sauce then add the spinach basil and coriander and blitz again. Finish with the lime juice and zest.
To serve, spoon the sauce and pak choi onto plates, top with the fish and finish with the micro coriander, leeks and chilli fonds.

Ingredients

4 x large scallops
8 prawns, shelled and de veined
2 large pak choi, sliced
50ml vegetable oil
15g butter

For the Thai Paste

1 x 10cm galangal diced
3 garlic cloves
2 green chillies
4 kaffir lime leaves
1 shallot, peeled and diced
1 lemongrass, sliced
200g roasted prawn shells
1 x 400g coconut milk
200g spinach
1 bunch coriander
1 bunch basil
2 limes, juice and zested

Method

Pan fry the scallops and prawns in half of the vegetable oil for 2 minutes, flip over, add the butter and take off the heat.
Sauté the pak choi in the rest of the veg oil until just cooked.
Cook the paste ingredients in a saucepan for 15 minutes, then blitz in a food processor.
Sieve the sauce then add the spinach basil and coriander and blitz again. Finish with the lime juice and zest.
To serve, spoon the sauce and pak choi onto plates, top with the fish and finish with the micro coriander, leeks and chilli fonds.