Shark Bay half-shell scallops, sour sausage, orange curry and sticky rice

Serves 8

8 scallops (cleaned)
100g (3 small) Thai sour pork sausage
80g orange curry paste
1 tsp Maldon smoked salt
100g soaked (min 2hrs or overnight) sticky rice
200g butter, room temp
1 lime

orange curry paste (recommended to be made day before)

20g turmeric
5 dried red long chilli, soaked
2 birds eye chilli
20g Karachi curry paste

For the curry paste, pound turmeric, long chillies, birds eye chillies and Karachi until smooth – or blend in a blender.

Grill the sour sausage slowly to golden as to not burn or split, then cooled and crumble the filling, discarding skins.

Steam the soaked rice (rice must be soaked for a min of
2 hours before steaming) on a cloth so it doesn’t fall through the steamer until cooked, 20 minutes tops for a small amount.

Combine butter, orange curry paste, sausage meat and salt in a bowl and whip together.

Preheat oven to 200C and heat barbecue on high. Release scallops off their shell, add a little oil lightly grill on barbecue shell down until just opaque, then take off.

Place scallops on a tray then add cooked sticky rice evenly across scallops, coat all with curry butter and bake for
3 minutes. Serve with lime zest on top.

This article first appeared in the November 2024 issue of SALIFE magazine.