Rutronik News

Cappuccino of curry and lemongrass with scallops

  Newsletter Article


For four people you will need:

  • 100 ml Noilly Prat
  • 50 ml port
  • 80 ml white wine
  • 5 stalks of lemongrass
  • 2 lime leaves
  • 4 shallots
  • ½ leek
  • 400 ml chicken stock
  • 250 ml cream
  • 1 tbsp Madras curry
  • 1 pinch of green curry paste
  • 4 tbsp desiccated coconut
  • 1 apple (Granny Smith)
  • 1 mini pineapple
  • 1 banana
  • 1 bunch of parsley
  • 40 g cold butter cubes
  • Salt
  • 4-8 scallops
  • Pepper



Add the Noilly Prat, port, white wine, finely chopped lemongrass, and lime leaves to a saucepan and reduce the liquid by a third. Peel the shallots, finely chop the leek, and add to saucepan along with the chicken stock. Simmer everything together for five minutes before adding the cream, Madras curry, curry paste, and desiccated coconut and simmering the soup for a further ten minutes.

In the meantime, core the apple and peel the pineapple and banana. Coarsely chop the fruit and purée it with the parsley in a mixer. Then stir the purée into the soup. Leave everything to simmer for another five minutes and then pass it through a very fine sieve (or use a cloth strainer). Beat the cold butter into the cream soup while it is still hot and season it with salt and pepper.

Season the scallops with pepper and briefly fry them on both sides on a very high heat. Place them on a wooden skewer and serve them with the soup.