Gary Jones

Red date and tomato curry of geraldton scoallops

Serves 4

Ingredients

2kg fresh scallops in shells (approximately 24)
3 tomatoes, peeled and seeded
100g cherry tomatoes (vine ripened or hydroponic)
1 red capsicum, diced into 1cm pieces
1 green capsicum, diced into 1cm pieces
150g red dates, soaked and pipped
2 spring onions
600ml coconut cream
300ml coconut water (from young coconuts)
100ml fish sauce
100g garlic
100g ginger
2 red chillies
100g lemongrass, finely chopped
3 tablespoons fresh coriander
150ml canola oil
juice of 2 limes

Method

Blend half the oil, lemongrass, the three tomatoes, garlic, ginger, chillies and 2 tablespoons fresh coriander until they become a fine paste.

Clean scallops and keep a shell per person for serving.

Sweat off diced capsicum in remaining oil, add cherry tomatoes and sweat off for 2 minutes.

Add curry paste, coconut cream and water. Reduce liquid by half.

Add fish sauce, rest of coriander, dates, lime juice and spring onions.

Quickly cook clean scallops in a hot frypan.

Place equal amounts of scallops on shells and coat with sauce