Variegated scallop with green curry

Cooks in
15 min


  • 2 ORBE tins of variegated scallop
  • 10g of green chilli
  • 10g of ginger
  • 30 g of onion
  • 4g of kefir lime
  • 10g of lemon grass
  • 5 g of coriander
  • 3 g of basil
  • 30 g of oil
  • 1 lime
  • 200 ml of coconut milk


Mix all ingredients together in a blender till it forms a thickish sauce. Once done, place variegated scallop on a dish and with a pastry bag or similar we add a nut’s quantity over each variegated scallop and serve it.

Plate up

We take variegated scallop out from tin and place them on a dish or in individual teaspoons. Once plated it up, we add a nut’s quantity of the sauce over each variegated scallop with a pastry bag or similar.