Scallop salad with peppered lychees

1 servings

Ingredients

Quantity Ingredient
400 millilitres Can coconut cream
2 Cloves of garlic, crushed
500 grams Scallops
¼ cup Peanut oil
¼ cup Palm sugar
1 tablespoon Chilli jam
6 Kaffir lime leaves, finely julienned
1 tablespoon Soy sauce
1 tablespoon Fish sauce
4 Starfruit, cut in 5mm-thick slices
2 cups Peppered lychees (recipe follows)
¼ cup Syrup from peppered lychees
1 Punnet snowpea sprouts, stems trimmed, to serve

Directions

Combine coconut cream and garlic in a bowl, add scallops and toss to coat. Cover and refrigerate for 6 hours to marinate. Strain scal- lops and reserve marinade.

Heat 1 tablespoon oil in a saucepan, add palm sugar, chilli jam and lime leaves and cook over medium to high heat for 1 minute, or until sugar and jam are well combined. Add reserved marinade, soy and fish sauce and heat until almost boiling. Add scallops and simmer gently (do not boil as mixture will curdle) for 2-3 minutes, or until scallops are barely opaque. Remove scallops with a slotted spoon to a bowl. Reserve poaching liquid.

Arrange starfruit on serving plates. Toss scallops with peppered lychees, lychee poaching syrup, remaining oil and 1 cup scallop cooking liquid. Spoon into the centre of arranged starfruit and sprinkle with snowpea sprouts and freshly ground black pepper. Serves 6.

Peppered lychees: Combine 1kg of lychees, peeled and seeded, 2 cups white vinegar, 220g (2 cups) sugar, 2 thinly sliced cloves of garlic, 10cm piece of ginger, peeled and thinly sliced and 2 tablespoons crushed black peppercorns in a large, heavy saucepan. Bring to the boil and simmer for about 15 minutes. Spoon into sterilised glass jars, seal and store in the refrigerator. Will keep for up to 3 months. (Canned Iychees can be substituted - drain off syrup and poach Iychees as above, reducing cooking time to 5 minutes only.) From: Sherree Johansson Date: 06-07-95 (159) Fido: Cooking

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