Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 2 king scallops
- 2 pancetta slices
- 100g/3½oz Thai red paste
- 2 tbsp palm sugar
- 1 tbsp vegetable oil
- 2 shallots, diced
- 2 garlic cloves, chopped
- 1 tsp finely chopped fresh root ginger
- 6 shell-on king prawns
- 250g/9oz mussels, scrubbed and debearded
- 1 red chilli, chopped
- bunch fresh coriander, chopped
- 2 spring onions, chopped
Method
Wrap each scallop in the pancetta. Mix the Thai paste with 500ml/18fl oz water and the sugar in a bowl and set aside.
Heat the oil in a frying pan over a high heat and cook the scallops on both sides until golden and the pancetta is crisp. Remove and keep warm.
Fry the shallots, garlic and ginger in the frying pan for 5 minutes until soften. Add the prawns and fry on both sides. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels and Thai paste broth to the pan.
Bring the broth to the boil and cook until all of the mussels are open. Turn the heat off and discard any mussels that remain closed. Add the scallops back to the pan and stir in the chilli, coriander and spring onions. Serve hot.