Scallops and ikura with kaffir lime leaf-infused coconut soup
For a soup fit for a royal treat, look no further than this flavourful concoction.
Type of Meal
Level of Difficulty
Prep time 30 minutes
Cook time 30 minutes
20g kaffir lime leaves, finely chopped
150ml coconut milk
3 large scallops (about 120g each)
sea salt, to taste
2 tbsp grapeseed oil
20g ikura or salmon roe
- Add kaffir lime leaves into coconut milk. On low heat, simmer the milk till it reduces to a thick soup-like consistency. Strain the milk to remove the traces of kaffir lime leaves. Set aside.
- Season the scallops with sea salt. In a non-stick pan, add grapeseed oil and, on high heat, sear the scallops on each side until slightly golden brown. Do not overcook them.
- Assemble the scallops in a ‘pyramid’ shape in a soup bowl. Slowly pour the coconut milk around the molluscs, and not over them. Add the ikura into the milk and serve.