Japanese Curry with Patagonian Scallops


  • 3 TBSP (40g) Canola Oil
  • 3 TBSP (40g) Unsalted Butter
  • 2 x 400mL Cans Coconut Milk
  • 4 Cubes Japanese Curry Cube (130g) (Medium Hot)
  • 1+1/4 Cup (185g) Spanish Onion
  • 1/3 Cup (50g) Ginger
  • 3/4 TSP (5g) Kosher Salt
  • 1 x 340g pkg Clearwater Patagonian Scallops in Garlic Cream Sauce



  • Sliced Scallion
  • Shredded Nori
  • Crispy Shallots
  • Sliced Chili



  • Rough chop the Spanish Onion & peel Ginger
  • Blend Spanish Onion, Ginger & Canola Oil until smooth
  • Brown Butter on medium heat and sauté blended Onion & Ginger until lightly golden
  • Season with Salt
  • Add Coconut Milk & Japanese Curry Cube and simmer until cube fully dissolved
  • Add 1 pkg frozen Patagonian Scallops in Garlic Cream Sauce and reduce heat to simmer
  • Simmer for 5 minutes while gently stirring
  • Serve on rice or mixed with pasta
  • Garnish with Scallion, Nori, Crispy Shallots for texture & Chili for optional heat

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