John Myers
Cappuccino of Curry and Lemongrass with Scallops
The perfect cappuccino of curry and lemongrass with scallops recipe with a picture and simple step-by-step instructions.
- 10 Pc. Scallops
- 400 ml Vegetable stock
- 200 ml Cream
- 400 ml Coconut milk
- 10 cl Noilly Prat
- 20 cl White wine
- 1 Pc. Leek
- 1 tbsp Madras curry
- 1 Msp Green curry paste
- 6 Pc. Lemongrass
- 1 Pc. Granny Smith apples
- 1 Pc. Baby pineapple
- 1 Pc. Banana
- 1 bunch Parsley crispy fresh
- 20 g Cold butter cubes
- Salt
- Chop the leek and lemongrass and toss in hot butter. Add Noilly Prat and white wine, reduce for 3-5 minutes, fill up with vegetable stock, simmer for 5 minutes, add cream, coconut milk and curry (Madras) and simmer for another 10 minutes.
- Put the peeled and pitted apple, peeled mini pineapple and banana together with the parsley in a blender and puree very finely. Then add to the soup.
- Let everything simmer together for about 10 minutes, then pass through a very fine sieve and mix in the pieces of butter while still hot.
- Season to taste with a little curry paste and salt, adjust the heat to suit your taste.
- Wash and pat the scallops off.
- Make a mixture of salt and curry, put the resulting curry salt in a pan with hot butter until the curry salt is lightly browned, then fry the scallops hot and juicy for 45 seconds on each side.
- To serve, pour the cappuccino into appropriate cups, place the scallops on wooden skewers and arrange on the cups.
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