Atul Sikand's Scallops & Shallots in Green Curry

Atul Sikand's Scallops & Shallots in Green Curry

  • 250 Grams Scallops.
  • 5-7 Shallots - Blanche in hot water for 1 minute , remove and set aside.
  • 1 Tablespoon Butter.
  • 1 Onion Chopped.
  • Lemon Juice To Taste.
  • Coconut Milk - From remaining half coconut.
  • Green Paste:
  • 1/2 Coconut 
  • 5-7 Green Chilies - Adjust.
  • 1/2 Cup Dhania Greens.
  • 5-7 Cloves Garlic.
  • 1/2 Teaspoon Jeera .


  • In a very hot pan add butter, as it sizzles , add scallops . Scallops should be nicely dried before cooking . Seer scallops lightly half minute on each side. I didn't brown mine.
  • Take scallops out and place them on kitchen paper.
  • Heat oil in a wok, saute onions till they soften, not color ,add green paste and blanched shallots, saute till oil comes on the side, adding splashes of coconut milk - say 3-4 minutes.
  • Now add in the scallops , saute another 2-3 minutes , add in what remains of the coconut milk - cook another minute max.
  • Adjust seasoning and add lemon juice to taste .


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About Atul Sikand
Atul Sikand

Atul Sikand, one of the forces behind Asian Hawkers Market, is also the founder and moderator of Sikandalous Cuisine, one of Facebook's largest Indian recipe-sharing community of 27,000 members (and counting!), and a respected social media restaurant reviewer and influencer.

November 12, 2016 by Abhishek Jain
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