A truly scrumptious seafood recipe…
250g linguini (fresh is best, if you’ve got it) (alternatively, you could use spaghetti or fettucini)
400ml coconut cream
1 red chilli, very finely chopped
6 spring onions, sliced
1 teaspoon fresh ginger, grated
2 cloves garlic, crushed
1 lime (juice & rind)
6 kaffir lime leaves, finely shredded
2 tablespoons fish sauce
1 tablespoon soft brown sugar
Melt 30g of the butter in a large frying pan, then add spring onion, ginger, garlic and chilli and cook over a medium heat for 2 minutes, or until onion is soft and golden.
Remove from the pan.
Reheat pan to high.
Add remaining butter and cook scallops (in batches) over high heat until tender (couple of minutes).
Return the garlic, spring onion, ginger and chilli mixture to the pan and stir in the lime juice and rind, coconut cream, fish sauce, brown sugar and most of the shredded kaffir lime leaves (leaving a little bit for garnishing once served).
Simmer for 5 minutes.
Meanwhile, cook the pasta in a large pan of boiling water until al dente, then drain well.
Serve the sauce over or tossed through the pasta.
Garnish with remaining kaffir lime leaves.