Scallop Coconut Curry
Hokkaido Scallops, Coconut Curry, Peanut Oil, Makrut Lime Oil, Burnt Lime Zest
Chef Zach Breaux of Snail Bar | San Francisco, CA
Yield: 1 serving
Adapted by StarChefs | August 2026 | Photo: Alexander Zeren
INGREDIENTS
Makrut Lime Oil:
125 grams grapeseed oil
250 grams makrut lime leaves
Coconut Curry:
2 tablespoons grapeseed oil
15 grams parsley stems
3 cloves garlic
2 shallots, sliced
1 habanero pepper, halved and seeded
One 13½-ounce can coconut milk
15 grams toasted ground black pepper, ground
4 allspice berries, ground
1 clove, ground
5 grams kombu
MSG
Shiro dashi
Kosher salt
Lime juice
To Assemble and Serve:
2 Hokkaido scallops, muscle removed, sliced into coins
Lime juice
Flaky salt
10 grams rendered pork fat
1 blackened makrut lime
3 grams peanut oil
Edible flowers
METHOD
For the Makrut Lime Oil:
In a small saucepan over low heat, warm oil to 220°F. Transfer to a Vitamix Commercial blender with lime leaves. Blend 1 minute on high speed. Transfer to a sauté pan over medium-high flame and bring to a boil. Remove from heat and let cool over an ice bath. Strain through a fine-mesh sieve. Allow sediment to settle, then strain once more. Transfer to an airtight container and refrigerate.
For the Coconut Curry:
In a small rondeau over medium heat, warm oil. Add parsley, garlic, shallots, and habanero. Sauté until alliums are lightly browned. Increase heat. Add enough coconut milk to cover bottom of pan. Add black pepper, allspice, and clove. Toast until fragrant. Add remaining coconut milk and kombu. Cook until liquid is reduced by one third. Remove from heat. Using a Vitamix Commercial immersion blender, purée mixture until smooth. Return to medium heat. Season with MSG, shiro dashi, salt, and lime juice. Strain into a nonreactive container and let cool. Once cooled, cover and refrigerate.
To Assemble and Serve:
In a saucepan over low heat, warm Coconut Curry. On a clean work surface, season scallops with lime juice and salt. Flip and fold scallops in half to form a half moon shape. Place on surface, seam-side up. Brush with pork fat. Season with additional lime juice and salt. Zest blackened lime over top. Set aside. Spoon warmed Coconut Curry into a shallow serving bowl. Dot with desired amount Makrut Lime Oil and virgin peanut oil. Using a toothpick, swirl oils to create desired pattern. Shingle scallops across bowl. Garnish with edible flowers.
