Lobster and Scallops with Ginger Chutney and Sauté Green Vegetables

Luxurious seafood dish featuring pan-seared scallops and lobster served with homemade ginger chutney and sautéed kai lan.

Healthy Seafood High Protein Luxury

Estimated Nutrition

Calories

455.1

kcal / serving

1820.4 kcal total

Carbs

41.6g

per serving

166.4 g total

Fat

19.6g

per serving

78.4 g total

Protein

28.1g

per serving

112.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Palm Sugar

CondimentsSauces

100

Tamarind Paste

NutsSeeds

tsp

Cumin Seed

tsp

Sesame Seed

stick

Lemongrass

Outside removed and finely chopped

piece

Lime Leaf

Roughly chopped

pinch

Asafoetida

0.5

tsp

Mustard Seed

piece

Curry Leaves

OilsFats

Rapeseed Oil

For scallops

37.5

Rapeseed Oil

For chutney

Rapeseed Oil

For vegetables

Seafood

piece

Lobster

Cooked, meat picked out, shells reserved

piece

Scallop

Shelled, cleaned and roe removed

Vegetables

200

Root Ginger

Thinly sliced

piece

Green Chilli

Slit open

piece

Red Chilli

Dried and crushed

bunch

Kai Lan

Or Tenderstem broccoli

bunch

Spring Onion

Cut on the angle

Method

Arrange vegetables in lobster shells, top with seafood and chutney, then grill on high for two minutes.

Heat 10ml of oil in a large frying pan and add cumin and sesame seeds until they pop.

Add ginger, chilli, lemongrass, and lime leaves; cook for two minutes.

Stir in palm sugar, tamarind, asafoetida, and water; simmer for 30-40 minutes.

Fry dried chilli, mustard seeds, and curry leaves in remaining chutney oil in a separate pan; set aside.

Heat a pan with oil and sear scallops for one minute per side, adding lobster at the end.

Blanch the kai lan in boiling water, then chill in ice water and drain.

Sauté spring onions and kai lan in oil for a few minutes without browning.