Recipes Archive

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Turkish-style eggs and salmon

15 minutes

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Pesto-stuffed lamb chops & baby marrow pasta

12 minutes

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20 minutes

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Baked maas tart with citrus curd

40 minutes

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Whole braaied yellowtail in newspaper with chipotle mayonnaise and red onion pickle

1 hour

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Curtis Stone’s chocolate mousse souffles with peppermint ganache and whipped creme fraiche

15 minutes

Scallop curry with apple-and-coconut slaw

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

300 g Woolworths frozen scallops, thawed
3 T sunflower oil
1 red onion, thinly sliced
4 garlic cloves, finely chopped
4 T fresh ginger, finely chopped
10 curry leaves
50 g Woolworths korma curry paste
1 x 200 g Woolworths Italian chopped tomatoes
1⁄4 cup Woolworths low-fat plain yoghurt
Salt, to taste
Fresh coriander, to garnish

For the apple-and-coconut slaw, mix:

2 Granny Smith apples, peeled and cut into matchsticks
1 fresh green chilli, roughly chopped
4 T coriander, roughly chopped
1⁄2 cup Woolworths double-cream yoghurt
6 T fresh coconut, grated

Method

1. Pat the scallops dry using a clean dishcloth, then toss in 1 T oil. Heat a nonstick pan over a high heat, then cook the scallops for 1 minute on each side. Remove from the pan and set aside.

2. Heat the remaining oil in the pan over a medium heat, then add the onion, garlic and ginger. Cook for 2 minutes, then add the curry leaves, paste and tomatoes. Simmer for 15 minutes.

3. Return the scallops to the pan, then add the yoghurt. Heat through and season with salt. Serve with the apple-and-coconut slaw and garnish with coriander.

Chef's note: “The perfect summer curry. I think the scallops make a refreshing change.”

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Scallop curry with apple-and-coconut slaw

Scallop curry with apple-and-coconut slaw

Ingredients

Method