Smoked salmon wrapped Digby scallops with coconut, cilantro, lemon grass and shallot mousseline

Preparation time: 30 minutes

Ease of preparation is moderate

Yield: 4

Ingredients

• 20 large scallops (10-16 count)
• Rock salt crushed
• Freshly ground pepper
• ¼ cup white wine
• 20 thin slices of smoked salmon

Coconut Dressing

• 2 tablespoons vegetable oil
• 2 tablespoons shallots, chopped
• 2 large red chilies, finely sliced
• 1 teaspoon turmeric
• 2 teaspoon Malaysian curry blend (recipe below)
• 1 stalk lemon grass, minced
• 150 millilitres coconut cream
• 30 grams palm sugar, shaved
• 1 tablespoons coriander, chopped
• 2 tablespoons basil leaves shredded
• lime zest minced
• 30 millilitres lime juice
• ½ cup hollandaise (recipe below)

Malaysian Curry Blend

• 1 teaspoon black peppercorns
• 1 tablespoons coriander seeds
• 1 teaspoon fennel seeds
• 2 teaspoons cumin seeds
• 6 dry red chilies
• ½ teaspoon celery seeds
• 3 teaspoons ground turmeric
• 1 teaspoon ground ginger powder

Hollandaise Sauce

• 3 medium shallots
• ¾ cup white wine
• ¾ cup white wine vinegar
• 1 teaspoon freshly cracked black pepper
• 6 egg yolks
• 6 tablespoon cold water
• 2 cups clarified butter
• ¼ cup lime juice
• Salt and pepper to taste

Paprika Oil

• 1 litre olive oil
• 25 grams paprika

Curry Oil

• 1 litre olive oil
• 25 grams curry powder
• 15 grams turmeric powder
• 3 lime, zested
• 4 cloves garlic, sliced
• 12 large dried chilies, broken into pieces

Garnishes

• 16 small baby spinach leaves, deep-fried
• 16 Spanish onion rings deep-fried
• 5 tablespoons freshly shaved coconut
• 2 tablespoons garlic, sliced and deep-fried
• Few drops curry oil as garnish (recipe below)
• Few drops paprika oil as garnish (recipe below)
• 1 teaspoon chives, chopped

Directions

Coconut dressing

1. Heat oil in a saucepan, fry shallot, chili for a minute or so over gentle heat. 
2. Add turmeric, Malaysian curry, lemon grass minced and fry for a minute. 
3. Stir in coconut cream, palm sugar, chopped coriander, shredded basil, lime zest and lime juice. 
4. Bring to a boil, then cook for 8-10 minutes over moderate heat. 
5. Take off the fire and completely cool down.

Malaysian Curry Blend

1. Dry roast whole spices over a gentle heat until just aromatic.
2. Cool and grind to a fine powder then stir in remaining spices.
3. Store in a sealed jar.

Hollandaise Sauce

1. Combine chopped shallots, white wine, vinegar, cracked black pepper in a small saucepan.
2. Heat the mixture and bring to a boil and reduce until it is reduced to two thirds or about ½ cup (15 to 20 minutes).
3. Strain the reduction through a fine chinois and reserve until needed.
4. Combine egg yolks with cold water in saucepan with sloping sides.
5. Whisk the mixture until it becomes light and frothy.
6. Heat over a medium to high flame, whisking rapidly.
7. The mixture will triple in volume, when mixture starts to stiffen, continue whisking as rapidly as possible to ensure it is completely cooked.
8. Remove from heat and whisk for about 20 seconds to cool.
9. Ladle the clarified butter into the mixture while gently stirring with the whisk.
10. When all the butter has been added the sauce will have a very stiff mixture.
11. Add the lime juice and reduction.
12. Taste and adjust the seasoning with salt and pepper.

Paprika Oil

1. Bring ingredients to a simmer in a saucepan – do not boil.
2. Cook gently for 30 minutes, and then remove from heat.
3. Set aside for 24 hours to infuse.
4. Store in an airtight bottle.

Curry Oil

1. Bring all ingredients to a simmer in a large saucepan over low heat – do not boil.
2. Cook gently for 15 minutes then remove from the heat.
3. Cool completely.
4. Strain through a fine meshed sieve.
5. Store in a sterilized bottle and seal with a cork.

To Assemble

1. Season the scallop with rock salt and pepper.
2. Heat up a frying pan to high temperature; sear the seasoned scallops from either side (no more than 1 minute on either side)
3. Flambé with white wine.
4. Remove from heat and rest for 30 seconds.
5. Wrap the scallops with salmon and arrange on the plate.
6. Meanwhile take 4 tablespoons of the coconut dressing, mix with 8 tablespoons of hollandaise and spoon this mixture over each scallop, just enough to cover.
7. Place plates of scallops under hot broiler and broil until golden brown in color (less than a minute).
8. Pile fried crispy spinach, fried onion rings in the center of the plate.
9. Spoon freshly shaved coconut on each scallop.
10. Sprinkle fried garlic sliced, drizzle with curry oil, paprika oil and sprinkle with chopped chives.