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Scallops and ikura with kaffir lime leaf-infused coconut soup

epicure 24 July 2013
Type of Meal
Vegetarian-friendly No

For a soup fit for a royal treat, look no further than this flavourful concoction.

Serves 1
Prep time 30 minutes
Cook time 30 minutes

20g kaffir lime leaves, finely chopped
150ml coconut milk
3 large scallops (about 120g each)
sea salt, to taste
2 tbsp grapeseed oil
20g ikura or salmon roe

  • Add kaffir lime leaves into coconut milk. On low heat, simmer the milk till it reduces to a thick soup-like consistency. Strain the milk to remove the traces of kaffir lime leaves. Set aside.
  • Season the scallops with sea salt. In a non-stick pan, add grapeseed oil and, on high heat, sear the scallops on each side until slightly golden brown. Do not overcook them.
  • Assemble the scallops in a ‘pyramid’ shape in a soup bowl. Slowly pour the coconut milk around the molluscs, and not over them. Add the ikura into the milk and serve.

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