When I decided to have a holiday last at the beginning of last month I really wanted to stay somewhere that was self-contained so that I could cook at least some of my own meals. It just makes things so much cheaper to go away if you don't go out for every meal. So, I sat down with Bills Sydney Food and picked out the recipes that I would make while away and packed a basket with ingredients, my knives and various other bits and pieces. In hindsight I wish I had also taken a fry pan and saucepan with me as the ones where I stayed were pretty awful.
I will admit that this is one of the few recipes in the book that concerned me. However, I was going to the coast, where seafood is more readily available so thought that I had better try out at least a couple of the seafood dishes. I am going to be blunt, this dish was weird and I didn't like it. Perhaps if it was a hokkinen noodle instead of pasta however, I still don't think I would have enjoyed it. It is not one that I will be repeating.
Grilled Scallops with Curried Noodles
- 1 tbsp oil
- 2 tbsp garlic, finely chopped
- 2 tbsp Indian Madras curry paste (I used Pataks madras paste)
- 1/2 tsp turmeric
- 1 tsp salt
- 1 tsp sugar
- 1 c coconut milk
- 3 tsp lime juice
- 2 tsp soy sauce
- 250 g angel hair pasta (I took spaghetti with me)
- 12 scallops
- vegetable oil, for frying
- Heat oil over a medium heat.
- Cook garlic for 30 seconds then add curry paste, turmeric, salt, sugar, coconut, lime juice and soy sauce and simmer for 5 minutes.
- Cook pasta in boiling water until al dente then drain and mix in 2/3 curry sauce.
- Heat some oil in a pan over high heat and cook scallops.
- Server with noodles topping each scallop with a little curry sauce and then sprinkle with parsley.