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Scallop and coconut soup with snow peas, coriander, and chilli oil. Delicious and impressive it is a real winner.
1 onion (roughly chopped)
3 sticks of (lemongrass roughly chopped)
1 bunch of coriander (roughly chopped)
1 small red chillies (roughly chopped)
1 knob of ginger (roughly chopped)
1 lime (cut in half)
4 tablespoons brown sugar
1 litre coconut cream
80g crispy egg noodle
100g snow pea pods
1 red capsicum (cut into strips)
Chilli oil (to drizzle)
Coriander (to garnish)
In a hot saucepan sweat off onion, lemongrass, ginger and chilli for 2-3 min. Add lime halves, sugar and coriander and cook for a further 4 min. Add coconut cream and water, season well with salt and bring to to boil, then remove from heat and let sit for 45 min.
Strain soup into a pot and reheat when ready to serve, discarding the veg and herbs. Place capsicum and snow peas into serving bowls.
In a hot fry pan sear the scallops with sea salt and olive oil for 15 seconds each side then place into your serving bowls, pour over soup, garnish with egg noodles, coriander and chilli oil, and serve.
Lochmara’s seasonal menus focus on the best fresh, local and in-season produce, matched with Marlborough wines. Lochmara partners with some great small local suppliers, as well as making the most of our stunning location with our vege and herb garden, orchards, even our own free range laying hens and native bush honey. It’s a real taste of Marlborough.
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