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