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Thai satay scallops

  • 4
Thai satay scallops


  • 500 grams scallops, cleaned
  • 1 tablespoon minced ginger
  • 2 cloves garlic, peeled and chopped
  • 3 stalks celery, finely sliced
  • 8 spring onions, trimmed and chopped
  • 1 tablespoon red curry paste
  • 1 tablespoon peanut butter
  • ½ cup coconut cream or milk
  • ¼ cup fish stock or water
  • pinch salt, pepper and brown sugar to season


  1. Quickly sear the scallops in a dash of oil in a hot frying pan. Add the ginger and garlic and toss for 1 minute. Transfer to a plate.
  2. Add the celery and spring onions and cook for one minute.
  3. Add the red curry paste, peanut butter, coconut cream or milk and stock and simmer until thickened.
  4. Return the scallops to the pan and simmer for 1-2 minutes until just cooked. Season with salt, pepper and sugar. Serve over crispy noodles, garnished with roasted peanuts.

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