Seared scallops, prawns and mussels are paired with a velvety smooth velouté sauce. With just a hint of Thai green curry paste, this dish is sure to please.
Steps
1
Preparing Your Mise en Place
Ingredients
2 cloves fresh garlic
1/4 cup shallots
1 tbsp ginger (heaping)
1/2 stalk lemongrass
4 shiitake mushrooms
12 large prawns
12 mussels
12 medium scallops
To prepare your mise en place, first émincé the garlic and shallots. Finely mince the ginger and lemongrass. Remove the tough stem from the mushrooms and quarter.
To prep the seafood, make sure the prawns are clean and deveined, leaving the shell on. Remove the beard from the mussels and the side muscle from the scallops. Place all of the seafood back into the refrigerator, while you make the velouté sauce.
2
Making the Velouté Sauce
Ingredients
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 1/2 to 2 cups fish or chicken stock
kosher salt (to taste)
white pepper (to taste)
To start the velouté, first melt the butter over medium-low heat. Add the flour to make a roux and stir until fully incorporated. Cook the roux until it just starts to develop a blond color. Add the stock, a bit at a time, letting it come to the simmering point before adding more. Continue to add the stock until you reach a silky consistency.
Once done, season with salt and white pepper to taste. The sauce may thicken a bit as it cools, so you might need to whisk in a touch more hot stock to loosen it up just before you are ready to use it. Set the sauce aside, while you move onto the next step.
3
Cooking the Dish
Ingredients
1/3 cup white wine
2 to 3 tbsp Thai Green Curry Paste (on Rouxbe)
1 1/2 tsp fish sauce (or to taste)
1/2 fresh lime
2 tbsp Thai sweet basil
3 tsp grapeseed oil
kosher salt (to taste)
white pepper (to taste)
To cook the dish, first remove the seafood from the refrigerator. Gather the white wine, green curry paste, fish sauce, lime and Thai basil and set everything aside.
Pat the scallops dry with paper towels so they caramelize and sear nicely. Season both sides with a bit of salt and white pepper.
Next, preheat a large stainless-steel pan over medium-high heat. Add the scallops as soon as the oil just starts to smoke. Cook them for about 30 seconds or so per side. Don’t fiddle with them. Just let them caramelize nicely on the bottom before flipping over. The scallops are done once they are just white around the edges and are still opaque in the center. Transfer to a plate and set aside for later.
Turn the heat to medium and add a touch more oil. Add the mirepoix, which consists of the garlic, ginger, lemongrass, shallots and mushrooms. Sauté all of this for few seconds, before adding the curry paste. Cook the paste for a few seconds more and then add the prawns. Let the prawns cook for about 30 seconds until they are pink on the underside. Flip over and continue to cook until pink on the other side.
Next, deglaze with the white wine. Add the mussels and quickly cover. Cook until the mussels open, which should only take about 2 to 3 minutes.
Uncover and turn the heat down to low. Add the velouté sauce and gently swirl the pan to combine. Don't stir too much to prevent the mussels from breaking up. Return the scallops and their juices to the pan. Add the chopped Thai basil and a squeeze of lime juice. Fold everything together and taste for seasoning. Season with fish sauce (in many countries fish sauce is used instead of salt).
Serve this sensational dish with coconut-infused jasmine rice and enjoy.
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Feel free to just use prawns...the flavor will change of course (as there will be no flavor from the mussels or scallops) but it will still be delicious!
Just add more prawns and start the recipe when it says to add the mirepoix (this happens at 1:14 in step 3 of the video recipe). Hope this helps!
It wasnt disaster but it turn out okay. scallops were undercook, forgot to put the fish sauce. loved the valoute sauce found it easy to do. the dish look so pretty (BIG SCALLOPS BIG PRAWN AND MUSSLE WOW) so happy I even tried to cook it wasnt scared at all to take that first step setting everything and preparing everything . WOW experience in accually trying something and not caring how it turn out but just trying alone made me so happy I FINALLY FOUND LOVE IN COOKING (the drive to looking n accually keep trying to make it perfect for next time around makes me appreciate today for tommorow)
You could use a bit of fish stokck. Depenlding on how strong it is you may just want to use a touch less fish sauce. Try experimenting and see how it turns out for you. Cheers!
The interesting thing is that I'm going to make a Thai Green curry (not from scratch, though... shhhh!) - The prawns are still moving and kicking... it has been at least 8 or 9 hours. It's about 12 buckeroos a pound at Granville Island. Got a half a pound. Wish me the best!
I'm tempted to add the Mussels early I think that the prawns are overcooked if one adds the Mussels last and the Mussels are the most hazardous component of the dish
Actually when I marinate prawns in lemon, vinegar, and garlic to fry them the taste wonderful, but I don't know why when I use them the same way but stir-fry them or cook them any other way, I get that fishy taste or smell, what can I do to get rid of it, other than marinate them in lemon cause I already did :S
Fresh prawns should not smell or taste fishy. It might be helpful to watch the lesson on How to Buy and Store Fish. Many of the concepts taught here apply to shellfish.
If the prawns really smell off and you dislike them, I would take them back to the market that you purchased them from. Ask to smell the prawns before you buy them...and make sure to store them properly once you bring them home. Also, use cook them preferably the same day. Cheers!
There will always be a certain degree of "fishy" smell that comes along with cooking fish and shellfish...but it should be a pleasant smell. It is just the nature of cooking fish/shellfish. One cooking method over the other will not substantially reduce the smell. Cheers!
This could be such a good illustration of how a wonderful dish may be improvised without following a specific recipe. The velouté is used as a base for a small sauce where the traditional "french" mirepoix is substituted for what you have recommended in one of the lessons will result in an "asian" flavor: garlic, ginger, lemongrass and of course the Thai curry paste. By using general principles, a unique dish was created that was oh so excellent.
The feeling of suddenly understanding how everything fits together is really wonderful. What used to be butter and flour, ginger etc, is now roux, mirepoix etc. Great!
While we have not made this particular recipe using coconut cream instead of velouté, I am sure that you could use substitute one for the other. Just note that the sauce may be thinner, depending on the coconut cream and how much you reduce it. Also, depending on how much coconut cream you use, it could be quite rich.
This is where you will need to experiment a bit. For example, you may want to try starting with a roux for added body. If you don't want to use butter, then you could use something like coconut oil as the fat in the roux. Essentially, you would still be making a velouté, you would just be using coconut cream/milk instead of regular milk. Hope that helps. Cheers!
Can I make this dish a day ahead and reheat when ready to serve? Also, I am allergic to scallops and was thinking of replacing them with salmon. Good or bad idea? Thanks!
HI Danielle,
You can make it the day ahead and garnish with Thai basil and lime before serving but the best scenario would be to assemble your mise en place and make your veloute sauce the day before and cook and assemble day of. You can leave out scallops and simply bolster the quantity of the prawns and mussels. If you want to add another ingredient, you might consider a white fish like halibut.
Lauren
I made this for a friend Friday girls night pot luck... now it’s a non stop request if you religiously follow the steps in making the velouté sauce... your dish is safe to perfection. I love Rouxbe cooking style.
is there a video for making fish stock here? I see some recipes online that say it really only takes 20-30 minutes to simmer, but I have some books that say they will simmer for a couple of hours. What's the right answer? What do most chefs do? Also I would love for your team to produce more seafood/soup based videos, especially traditional french fish soup in bouillabaisse style. Also more thai recipes like this!
Hi Sean, Thank you for your feedback, we will take these suggestions into consideration. As far as fish stock is concerned, I recommend 30-45 minutes, depending on type of fish bones used. The shorter cook time is due to fish bones being so much more delicate than that of land animals. This makes for quicker extraction of flavor, color, and gelatin producing qualities. If cooked for long periods, I find that it starts breaking the solids down and creating a cloudy, muddled stock. That being said, what makes the food world so interesting is that there are so many ways to do things, resulting in different end products. Play around with it and see what works best for you. The best way is to taste all along the process. Good luck! Cheers, Sandy
HI Wahiba, yes, a wide variety of curry sauces are applied to a spectrum of fish and seafood. For this specific recipe, I would suggest a firm white flesh fish type, such as halibut or haddock, or other firm flesh such as salmon. Slice the filets into large pieces, and per the recipe, apply dry heat method of searing. Like the scallops, after the sauce is finished, they are added back into to pan with all their juices to finish cooking. Fresh herbs, citrus, and fish sauce is added, and heated through until done. Enjoy!
Jason G •Truly one of my favourites. (Luckily, I had some Thai green curry paste leftover in the freezer!)
Eliza M •It wasnt disaster but it turn out okay. scallops were undercook, forgot to put the fish sauce. loved the valoute sauce found it easy to do. the dish look so pretty (BIG SCALLOPS BIG PRAWN AND MUSSLE WOW) so happy I even tried to cook it wasnt scared at all to take that first step setting everything and preparing everything . WOW experience in accually trying something and not caring how it turn out but just trying alone made me so happy I FINALLY FOUND LOVE IN COOKING (the drive to looking n accually keep trying to make it perfect for next time around makes me appreciate today for tommorow)
Zebedee C •I'm tempted to add the Mussels early I think that the prawns are overcooked if one adds the Mussels last and the Mussels are the most hazardous component of the dish
Kariman H •Actually when I marinate prawns in lemon, vinegar, and garlic to fry them the taste wonderful, but I don't know why when I use them the same way but stir-fry them or cook them any other way, I get that fishy taste or smell, what can I do to get rid of it, other than marinate them in lemon cause I already did :S
Kimberley S • Rouxbe Staff •Fresh prawns should not smell or taste fishy. It might be helpful to watch the lesson on How to Buy and Store Fish. Many of the concepts taught here apply to shellfish. If the prawns really smell off and you dislike them, I would take them back to the market that you purchased them from. Ask to smell the prawns before you buy them...and make sure to store them properly once you bring them home. Also, use cook them preferably the same day. Cheers!
Danielle B •Can I make this dish a day ahead and reheat when ready to serve? Also, I am allergic to scallops and was thinking of replacing them with salmon. Good or bad idea? Thanks!
Lauren L •HI Danielle, You can make it the day ahead and garnish with Thai basil and lime before serving but the best scenario would be to assemble your mise en place and make your veloute sauce the day before and cook and assemble day of. You can leave out scallops and simply bolster the quantity of the prawns and mussels. If you want to add another ingredient, you might consider a white fish like halibut. Lauren
Rosalind V •I made this for a friend Friday girls night pot luck... now it’s a non stop request if you religiously follow the steps in making the velouté sauce... your dish is safe to perfection. I love Rouxbe cooking style.
Sean F •is there a video for making fish stock here? I see some recipes online that say it really only takes 20-30 minutes to simmer, but I have some books that say they will simmer for a couple of hours. What's the right answer? What do most chefs do? Also I would love for your team to produce more seafood/soup based videos, especially traditional french fish soup in bouillabaisse style. Also more thai recipes like this!
Sandy S •Hi Sean, Thank you for your feedback, we will take these suggestions into consideration. As far as fish stock is concerned, I recommend 30-45 minutes, depending on type of fish bones used. The shorter cook time is due to fish bones being so much more delicate than that of land animals. This makes for quicker extraction of flavor, color, and gelatin producing qualities. If cooked for long periods, I find that it starts breaking the solids down and creating a cloudy, muddled stock. That being said, what makes the food world so interesting is that there are so many ways to do things, resulting in different end products. Play around with it and see what works best for you. The best way is to taste all along the process. Good luck! Cheers, Sandy
Wahiba E •What other sea food can I use other than Scallops and Mussels? Can I use other fish?
Demetra S • Rouxbe Staff •HI Wahiba, yes, a wide variety of curry sauces are applied to a spectrum of fish and seafood. For this specific recipe, I would suggest a firm white flesh fish type, such as halibut or haddock, or other firm flesh such as salmon. Slice the filets into large pieces, and per the recipe, apply dry heat method of searing. Like the scallops, after the sauce is finished, they are added back into to pan with all their juices to finish cooking. Fresh herbs, citrus, and fish sauce is added, and heated through until done. Enjoy!