Mango Curry Cream Sauce Prawns and Scallops with Wild Rice


Here is a simple recipe of mine (yes, I do sometimes cook for the Missus! LOL) I have wanted to introduce for a long time. It calls for reasonably easy to find ingredients in many parts of the World. It is of course open to many variations!

Ingredients: For 2 people

-Fresh or frozen scallops: 12
-Medium-size prawns: 12
-Broccoli or Romanesco: 12 “flowers”
-Basil leaves: 12
-finely chopped red and yellow pimento: 4 large tablespoons
-Wild rice: 1 cup (200cc)
-1 large mango: cut in small cubes
-Lemon juice: 1 large tablespoon
-Fresh cream: 1 cup (200cc)
-White wine a quarter of a cup (50cc)
-Chopped Shallots: 1 large
-Chopped garlic: 1 clove
-Curry mix powder (or paste) 2 large tablespoons
-Salt, pepper (and spices to taste)
-White Butter: 1 large tablespoon
-Chicken stock: half a cup (100cc)
-Olive oil: 2 large tablespoon


-Cook the wild rice in lightly salted water for at least 20 minutes.
Drain water completely. Add butter and chicken stock and cook on a medium fire until you are satisfied with the consistency of the rice. Keep warm

-Prepare sauce:
Pour olive oil inside a large saucepan over a medium fire. Drop in shallots and garlic and fry until shallots become translucent. Add wine, mango, curry powder and fresh cream. let cook for a few minutes, mashing mango from time to time.
While doing this, first boil Romanesco broccoli in slightly saulted water until tender enough ( a couple of minutes). Drain and keep warm.
In a fry pan pour a little olive oil. Fry prawns, then scallops (season with just a little salt and pepper) long enough to cook the outside but leaving the inside almost raw. They will be more tender for them. Keep warm.
-Sieve the sauce for smoothness and getting rid of unwanted fibers.
Add chopped pimentoes and basil laves, heating the sauce over a small fire for a couple of minutes.
Season the sauce with salt, pepper and spices to taste.

On a large plate (that you would have kept warm inside the oven!), place the scallops, prawns and broccoli alternatively in a crown.
Pour plenty of sauce all over.
Finally transfer the wild rice in the middle for good effect!


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28 thoughts on “Mango Curry Cream Sauce Prawns and Scallops with Wild Rice”

  1. Pingback: Best eBook
      1. Cheers, Lauren!
        It does not show because you did not witte it in , or because it is another incompatibility between Blogspot and WordPress!


  2. At first I think this blog is belongs to some Thai people who loves Japanese food!

    Amazing to know that it belongs to you.

    Normally I have some social networking site in English, this WP site is just to release my expressions in Thai, LOL.

    Nice to know you and glad to learn new stuff from you also!


  3. This looks fantastic (I say this as I look around for a pen and paper with which to write down your recipe). I’m a big fan of scallops and, well, everything else in this dish! I hope to try this soon, though I’ll never be able to make it as appetizing as in your photo. Thanks for sharing!


    1. Dear Sapuche!
      You are most welcome. This is pretty simple and I’m conviced your version will look at least a good as mine! LOL


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