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Ingredients

• 1 large carrot
• 1 courgette
• 12 large diver-caught scallops, in the shells
• 150 g red camargue rice, boiled
• 1/2 heads cloves garlic, for the garnish

• tsp coriander seeds
• 1 clove
• tsp cumin seeds
• cardamom pods
• heads cloves garlic
• 3 cm ginger, grated
• 1 stems lemongrass
• 3 shallots, chopped
• tsp turmeric
• 1 hot green chilli
• 2 tsp brown sugar
• 1 tsp shrimp paste
• 500 ml chicken stock
• 250 ml coconut milk

• 250 ml double cream
• fish sauce, to taste
• lime juice
• coriander leaves, for garnishing

Description

South East Asian Flavours Marry Well With Sea-fresh Scallops In Paul Bloxham's Spicy Broth

UK TV