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Orkney scallops with Indonesian rice porridge and turmeric broth

Orkney scallops with Indonesian rice porridge and turmeric broth

Celebrate sweet, hand-dived Orkney scallops in this delicately spiced dish featuring a creamy Indonesian-style jasmine rice porridge and vibrant turmeric broth, layered with fragrant lemongrass and fresh lime leaf aromas for a warming, fresh finish.

Prep: less than 30 mins
Cook: 30 mins to 1 hour
Serves: Serves 4
Dietary: Dairy-free, Egg-free, Gluten-free
Ravinder BhogalBy Ravinder Bhogal
From Saturday Kitchen Recipes

Nutri-Score A

This recipe scores a Nutri-Score A due to its lean protein-rich scallops, nutrient-dense turmeric, and balanced use of healthy oils, supporting a light, wholesome meal.

Equipment

Ingredients

Turmeric Broth

  • 2 small banana shallots, roughly chopped
  • 5 garlic cloves, chopped
  • 1 tsp coriander seeds, toasted and ground coarse
  • 1 tbsp macadamia nuts, toasted
  • 2 lemongrass stalks, roughly chopped
  • 8 lime leaves, shredded
  • 3cm ginger, peeled and roughly chopped
  • 5cm turmeric, peeled and roughly chopped
  • 2 tbsp neutral oil (such as avocado)
  • 1 litre chicken stock
  • Sea salt and freshly ground black pepper to taste

Rice Porridge

  • 200g jasmine rice
  • 1 litre chicken stock
  • 1 star anise
  • 1 bay leaf
  • 2cm ginger, sliced
  • Sea salt to taste

Scallops

  • 4 large or 12 small hand-dived Orkney scallops, prepped
  • 1 tbsp neutral oil (such as avocado)
  • few drops sesame oil
  • Sea salt and freshly ground black pepper to season

To Serve

  • 50g handful of crispy shallots
  • 1 red chilli, sliced diagonally
  • 4 spring onions, sliced
  • Coriander cress
  • 2cm ginger, peeled and thinly sliced

Customise

  • Chicken stock – use vegetable stock for a vegetarian or vegan alternative
  • Orkney scallops – swap with sea scallops or large prawns if preferred
  • Macadamia nuts – replace with cashews for different nutty flavour
  • Sesame oil – omit or use toasted olive oil for milder finish

Method

  1. Prepare the turmeric broth paste. In a food processor blend banana shallots, garlic cloves, coriander seeds, macadamia nuts, lemongrass, lime leaves, ginger, and turmeric with a little water until smooth.
  2. Sauté the paste. Heat oil in a large saucepan over low heat and fry the paste for about 10 minutes until fragrant and it changes colour.
  3. Add stock and simmer. Pour in chicken stock, bring to a boil, then reduce heat and simmer gently as you prepare the porridge.
  4. Wash and cook the rice porridge. Rinse jasmine rice and drain. Boil stock with star anise, bay leaf, and sliced ginger, then add rice. Cover, lower heat, and simmer for 20–25 minutes until creamy. Season with sea salt.
  5. Prepare the scallops. Pat dry and season generously with sea salt and black pepper. Heat a frying pan until very hot, add neutral oil, then sear scallops without moving for 2 minutes until golden crust forms. Flip and cook for a further minute, finishing with a few drops of sesame oil.
  6. Serve beautifully. Spoon the porridge into bowls, top with scallops and garnishes: crispy shallots, sliced chilli, spring onions, coriander cress, and thin ginger slices. Pour the turmeric broth over at the table for fresh, aromatic warmth.

Suggested Wine Pairing

This dish’s delicate seafood and warming spices pair excellently with aromatic white wines under £12.50 from UK supermarkets:

  • Albariño – crisp, vibrant, with citrus and floral notes that balance the turmeric’s earthiness.
  • Grüner Veltliner – light, peppery, and crisp, complements the fresh ginger and lemongrass aromas.
  • Sauvignon Blanc – zesty acidity and tropical fruit flavours refresh the palate against creamy porridge.

What can you serve with this

  1. Steamed greens – such as bok choy or tenderstem broccoli, add fresh texture and balance.
  2. Toasted sesame bread – for soaking up the tasty turmeric broth and juicy scallop juices.
  3. Light cucumber salad – a cooling crunch to contrast the warm spices and creamy porridge.

FAQs for Orkney scallops with Indonesian rice porridge and turmeric broth

  • Can I use frozen scallops? Yes, but fresh hand-dived scallops offer the best texture and flavour.
  • How do I know when the scallops are cooked? They should have a golden crust and feel firm but springy when pressed.
  • Can I make this dish dairy-free? Yes, this recipe is naturally dairy-free and gluten-free.
  • What is the best way to get the broth flavours? Toasting the spices and nuts before blending releases deep, rich aromas.
  • How do I store leftovers? Refrigerate in airtight containers and consume within 1-2 days for freshness.

Nutri-score Health Check

Positive Factors

  • Orkney scallops provide high-quality protein and omega-3s.
  • Turmeric is renowned for its anti-inflammatory properties.
  • Macadamia nuts add heart-healthy monounsaturated fats.

Negative Factors

  • Minimal negatives; low in saturated fat and moderate sodium content.

This score is an automatic calculation and gives a helpful guide to the nutritional quality of the dish.

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