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Recipe for :

Scallops in Coconut and Basil Sauce

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


2 (14-ounce) cans unsweetened coconut milk
1 tablespoon grated fresh ginger
1/4 cup fresh lime juice
1/4 teaspoon cayenne
2 pounds seascallops
1 tablespoon fish sauce
2 tablespoons chopped fresh basil


  • Combine coconut milk, ginger, lime juice and cayenne in a 12 inch, straight-sided skillet and bring to the boil.
  • Reduce heat to medium-low or until mixture simmers.
  • Add scallops, cover and poach at a light simmer, adjusting heat as necessary, for 8 minutes or until scallops turn opaque.
  • Using a slotted spoon, remove scallops from skillet and place in a shallow dish or individual serving bowls. Cover with foil.
  • Boil coconut milk mixture over high heat, uncovered, for 10 to 15 minutes or until reduced to 1 1/2 cups.
  • Stir in fish sauce and basil and spoon over scallops to serve.

Serves 4

Martin James