Ingredients

20 Spring Bay Scallops 4 Sweet corn crepes (see recipe below) 4 Portions Tom Yum Juice (see recipe below) 4 tablespoons Mussels butter (see recipe below) Sweet Corn Crepes 2 whole eggs 3 cups milk 2 cups plain flour Pinch sea salt 1 Tablespoon vegetable oil Corn Puree 10 cobs corn 1 small knob ginger Olive oil Water Tom Yum Juice 1 litre chicken stock 2 Tablespoons chilli paste (available in Chinatown) 2 stalks lemongrass, bruised 4 small red eschallots, roughly chopped 1 small knob ginger, peeled and roughly chopped 1 small knob galangal, peeled and roughly chopped 3 cloves garlic, peeled and roughly chopped 3 kaffir lime leaves, bruised 1 long red chilli, split 4 wild green chillies, crushed 8 cherry tomatoes palm sugar and fish sauce, to season Mussel Butter 250 g Unsalted Butter softened 375 g Mussels scrubbed and de-bearded white wine for steaming 1 teaspoon Turmeric Powder 1 teaspoon Paprika powder 1½ Stalks Lemongrass finely chopped 1 Clove Garlic finely chopped ½ kaffir lime skin only, no pith 2 Kaffir Lime leaves bruised sea salt to taste

Description

Heat The Tom Yum Juice And Set Aside In A Warm Spot. Shallow Fry Each Filled Crepe In A Little Clarified Butter, 2-3 Minutes On Each Side. Place The Crepes In The Centre Of 4 Service Plates. In A Hot Fry Pan, Sear The Scallops Quickly On One Side Then Tur

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