Lobster and Scallops with Ginger Chutney and Sauté Green Vegetables

Ingredients

Contains: shellfish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cooked lobsters
• 4 scallops
• 1 tbsp rapeseed oil
• 2½ tbsp rapeseed oil
• 1 tsp cumin
• 2 tsp sesame seeds
• 200g/7oz root ginger
• 1 green chilli
• 1 stick lemongrass
• 4 lime leaves
• 100g/3½oz palm sugar
• 100g/3½oz tamarind
• pinch asafoetida
• 1 dried red chilli
• ½ tsp mustard seeds
• 5-6 curry leaves
• 1 bunch kai lan (Chinese broccolibroccoli
• 1 tbsp rapeseed oil
• 1 bunch spring onions

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Soak the tamarind in a small bowl of hot water for 15 minutes, then mash and strain it, keeping the liquid and discarding the solids.

2. Finely slice the root ginger, finely chop the green chilli and lemongrass, and shred the lime leaves. Set aside.

3. Heat 2½ tbsp rapeseed oil in a saucepan over medium heat. Add the mustard seeds, cumin, asafoetida, dried red chilli and curry leaves and fry until the seeds pop, about 1 minute.

4. Add the ginger, green chilli, lemongrass and lime leaves and cook for 5 minutes, stirring often. Add the tamarind liquid and palm sugar and simmer gently for 25 to 30 minutes until thick and glossy.

5. Toast the sesame seeds in a dry pan over medium heat for 2 to 3 minutes until golden, then set aside.

6. Split the cooked lobsters in half and warm them in an oven preheated to 350°F (175°C) for about 10 minutes until heated through.

7. Pat the scallops dry. Heat 1 tbsp rapeseed oil in a frying pan over high heat and sear the scallops for 2 minutes per side until opaque and they reach 145°F (63°C).

8. Heat the remaining 1 tbsp rapeseed oil in a wok over high heat. Stir-fry the kai lan and spring onions for 3 to 4 minutes until just tender but still bright green.

9. Spoon the chutney onto plates, arrange the lobster, scallops and green vegetables alongside, and sprinkle with the toasted sesame seeds.