Queen scallops marinated in garlic, lime and chillies on a bed of coconut rice served with coriander coconut dressing and samphire
15 queen scallops in their shells (ideally have these dressed by your fishmongers - if not then release them from their shells and pull off the frill and the black stomach)15 stalks samphire to garnish
3 cloves garlic, crushed
1 red chilli, finely chopped
salt to taste
1 cup sushi rice
1 1/2 cups coconut milk
Coconut, Coriander and Chilli Dressing
Grated coconut from half a coconut
3 green chillies - coarsely chopped
1 inch ginger
large bunch coriander leaves with stalks
salt to taste
Mix the ingredients for the marinade and immerse the scallops for 3 hours.
To make the coconut rice, combine the rice and the coconut milk and cook over a low heat, allowing to simmer gently until it reaches a sticky consistency.
To make the dressing, put all ingredients in a blender and blend, adding oil as necessary to achieve a smooth consistency. Traditionally this should be made particularly chilli, but add the chilli to your own taste.
Prepare the shells with a small dollop of rice and make a small well in the top of the rice, ready for the scallops to sit on.
Sear the scallops in a griddle for a minute on each side.
Place the scallops on the dollops of rice and top with a small drop of dressing.
Garnish with a stem of samphire and serve, hot.