Date posted: 09/02/2024

Lakeland Dairies scallops and curried rice

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For the curried rice
Jasmine rice 600g
Olive oil 120g
Everyday Favourites ground turmeric 12g
Everyday Favourites cumin powder 12g
Everyday Favourites cinnamon powder 12g
Everyday Favourites red chilli powder 12g
Mustard seeds 12g
Everyday Favourites salt 24g
Millac Gold Double 900g
Coconut milk powder 120g
For the scallops
Small scallops, fresh or frozen 72g
Lemon 12g
Everyday Favourites salt 12g
Everyday Favourites black pepper 24g
For the lemon air
Lemon juice 1200ml
Lecithin powder 60g
Water 3000ml


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To make the curried rice
  1. Cook the rice in water and drain.
  2. Heat the oil in a pan. Add all of the dry spices and cook off for a few minutes.
  3. Add the spices into the cooked rice and mix.
  4. Mix the Millac Gold Double and the coconut milk powder and pour into the rice mixture.
  5. Cook until the cream thickens and the texture resembles a thick creamy risotto.
To make the scallops
  1. Lightly marinate the scallops with the lemon juice, salt and pepper.
  2. Cook in a hot pan until golden brown on both sides.
To make the lemon air
  1. Mix all of the ingredients in a large, deep pan or bowl.
  2. Using a stick blender, blend and aerate until a layer of bubbles is obtained.
  3. Let it settle for 1 minute.
To assemble
  1. Using a ring, spoon the curried rice onto a plate so that it is angled up on one side.
  2. Place the scallops on the rice at varying heights, to represent the Giants Causeway.
  3. Using a spoon. scoop the lemon air and place on the side, to represent the surf
  4. Garnish with strips of sushi nori.
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