Directions

To Make

1. Add juice of 1 lime over the scallops and let sit for a minimum of 5 minutes while you prepare the rest of the dish.
2. Blend spinach, makrut leaves and 2 tbsp of oil together in an immersion blender until combined. Strain through a cheese cloth and sit aside.
3. Heat remaining 4 tbsp of oil in a small pan. Once oil is hot, add curry leaves and fry for 30 seconds, or until transparent and crispy. Remove and sit on a paper towel.
4. Mix together the coconut cream, lemongrass paste and fish sauce. Set aside.
5. Finely cut the chillies on an angle, and slice the spring onion into fine long strips, about 3cm in length.
6. To serve, portion the coconut cream mixture into 4 shallow bowls. Add drops of chilli oil, and makrut oil and gently swirl with the end of a chopstick. Add 6 scallops per bowl, then top with your chillies, spring onion and crunchy curry leaves. Enjoy!