Malaysian Hot and Sour Soup Shetland scallops and tusk
- 600g butternut squash peel and dice
- 25g Shetland butter
- 10ml Rapeseed oil
- 80g chopped shallot
- 10g grated fresh ginger
- 3g Chinese 5 spice
- 3g cumin
- 30g fresh coriander, chopped
- 10g garlic, peeled & crushed
- 25g red chilli, deseed & finely slice
- 10g lemongrass finely chopped
- 500ml chicken stock
- 250ml coconut milk
- 1 lime juiced
- 8 collops of Shetland tusk
- 4 large Shetland Scallops
- 1 TBSP rapeseed oil
- 1 TBSP Shetland butter
- Shetland squid ink sea salt
Heat the butter and olive oil in a pan over a medium heat.
Add the shallot, ginger, garlic, chilli and lemongrass – gently cook until starting to soften
Add spices and lime leaves cook for further 3 minutes
Add squash and the chicken stock and bring to the boil, skim, season and simmer until squash is cooked.
Add coconut milk and lime juice, bring back to the simmer, remove lime leaves
Blend well and check seasoning. Season fish with squid ink Salt
Then fry scallops and tusk basting liberally with butter. Remove from pan onto absorbent paper.
Put your seafood into a tureen and pour soup over and around Fish sprinkle with coriander.
WE’D LOVE TO SEE A PHOTO OF THE DISH THAT YOU’VE CREATED – SHARE USING THE HASHTAG #SOMUCHTOSEA