Grilled zamburiña scallops with red curry sauce

Grilled zamburiña scallops with red curry sauce


- 12 zamburiña scallops, cleaned and with their shell
- Olive oil
- Chopped spring onion

For the red curry sauce:

- 180 ml coconut milk
- 1 heaped tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 2 tablespoons lemon juice
- 2 spring onions, chopped (white part only)
- 1/2 teaspoon cornflour

- 1 tablespoon cold water



We'll make the red curry sauce first. To do so, place a saucepan over medium heat and pour in the coconut milk. When it starts to boil, slowly add the red curry paste and dissolve the paste with a wooden spoon until it forms a cream of uniform colour and you notice a fragrant smell.

Now add the rest of the ingredients: the fish sauce, brown sugar, lemon juice, finely chopped spring onion and the teaspoon of cornflour dissolved in the cold water. Stir with a spoon until everything is well integrated and cook over low heat for 5 minutes. Your red curry sauce now is ready, so keep it warm until the moment of use.

Time to make the zamburiñas. Carefully separate the meat from the shell with a knife and wash both parts under cold running water to remove any grit. Dry the shells and place them on a plate. Dry the meat by placing it on absorbent paper to remove all the moisture.

Place a grill pan with a drizzle of olive oil over high heat. When it's hot, add the meat and sauté it on both sides for 1 to 1.5 minutes. After, place each one on its shell.

Immediately spoon a little of the red curry sauce over each zamburiña. To finish, sprinkle with the finely chopped spring onion stalk and enjoy. This snack is a true explosion of flavour!