Spiced scallops with shaved coconut, basil and shallots from Spice by Christine Manfield

Name: Spiced scallops with shaved coconut, basil and shallots from Spice by Christine Manfield
Ingredients: 30 scallops; ¼ cup freshly shaved coconut; 2 large red chillies, finely sliced; 6 kaffir lime leaves, shredded; 3 red shallots, finely sliced lengthwise; 1 small cucumber, seeded and cut into julienne; minced zest of 1 kaffir lime; 2 tablespoons coriander leaves; 1 teaspoon drained Pickled Ginger, minced; 2 teaspoons Sambal Bajak; 30 ml fish sauce; 30 ml strained lime juice; 2 tablespoons shredded Thai basil leaves or holy basil leaves; 2 tablespoons Fried Shallots; ¼ cup small mizuna leaves; 150 ml coconut cream; 2 tablespoons Fried Garlic; 30 g palm sugar, shaved; 1 stalk lemongrass, minced

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The quality of the scallops is of vital importance if this dish is to succeed as it should. I like to use either the creamy scallops from Victoria’s Port Phillip Bay or the iodine-flavoured Coffin...

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