Ingredients
- 1 and a half cups Basmati Rice
- Campbells Real Stock Flavour Boost Soy Hon Garlic 250ml
- 1 Doz Scallops with shells
- 3 Tbl spoons Butter
- 2 Tbl spoons Squid Brand Fish Sauce
- Chilled coconut cream
- 4 to 8 leaves Basil - save some for garnish
- Juice of 1 lime
- Half a tsp sugar
- 1 chilli sliced
- 1 Tsp Garlic
- Salt for seasoning
Method
- Rinse rice in water twice. And then soak in Campbells stock. This makes the rice fluffy
- While rice is soaking detach scallops and dry both sides. season with salt, set aside to make sauce.Wash and dry shells.
- In a small saucepan melt butter and add garlic, fish sauce, sugar, lime, 2 Tablespoons coconut cream and 3 to 4 Basil leaves. Chilli can be added to this for more spice. Stir until blended. Don't boil.
- While the sauce is heating, boil rice. Water can be added if needed. Once the liquid is almost gone, turn heat off.
- In a flat pan, melt butter and once its hot, Quickly arrange scallops around the outer rim of the pan. Cook for 90 seconds on one side. Turn heat off, add a little more butter. Turn scallops and cook for a further 60 seconds. Remove scallops from pan and place each one on a shell.
- Plate the rice on a plate. Arrange scallops around the rice and drizzle the prepared sauce over the scallops and some on the rice. Spoon chilled coconut cream, as much as you prefer, into scallop shells and add chilli slices. Use more chilled coconut cream and remaining basil leaves and chilli to garnish. Yummy
Product used in recipe
- Squid Brand - Fish Sauce