Recipes

Flathead coconut broth (Serves 6-8 as an entrée)

Ingredients:

32 cleaned scallops in shells

250 g unsalted butter

4 sticks lemongrass (white parts finely chopped)

juice of 2 limes

1 bunch coriander, chopped

1 knob of ginger, peeled and finely grated

1 knob of galangal, peeled and finely grated

12 shallots, finely diced

3 cloves of garlic, crushed

4 red banana chillies, finely diced

salt for seasoning

100 g chilli tobiko (chilli-spiked flying-fish roe)

Method

Soften butter, add the remaining ingredients except the scallops and the chilli tobiko. Season to taste.

Preheat oven to 200⁰C. Place scallops on an oven tray and top with a teaspoon of the butter mixture. Roast for 6 minutes, remove from oven, place half a teaspoon of tobiko on each scallop and serve.