Seared Scallops with Green Curry, Cucumber & Caviar

Recipe by Emelia Jackson

12 scallops
1 tablespoon olive oil
50g butter
5-6 medium sized green chilies
1 bunch of coriander – washed and picked
1 bunch basil – washed and picked
1 stalk of lemongrass – finely sliced
Juice of 2 limes
1 tablespoon fish sauce
1 tablespoon palm sugar
½ teaspoon ground coriander
4 cloves garlic
1 knob ginger – peeled
3 kaffir lime leaves
½ can of coconut cream
½ cucumber, cut into short strips
HUON caviar – ½ tsp per serve
Curry Sauce: Blend all of the ingredients in a food processor before frying off in oil for 2-3 minutes til fragrant. Add the coconut cream salt and pepper – adding more fish sauce/lime juice/sugar until you are satisfied with the balance.
Season scallops and get fry pan really hot before adding the oil, when hot sear the scallops on one side for 3-4 minutes. Add the butter and toss through until scallops are caramel-ised.
Serve on a tablespoon of the curry sauce. Top with a few slivers of cucumber and the caviar