Sunday lunch to die for

Zucchini Spaghetti with Scallops in a Thai red curry

350 g scallops
splash olive oil
1 tbsp. butter
salt
pepper
Sear the seasoned scallops in a wok on a mixture of olive oil and butter until golden crust form on each side (1 minute on each side).

600 g zucchini (cut with a mandolin in a spaghetti strips)
splash olive oil
salt and pepper
Heat olive oil in a wok over moderate heat, add zucchini strips to the wok and sauté, tossing gently for about 3 minutes. Season with salt & pepper and remove from heat, but keep them warm.

1 can coconut cream
2 tbsp. Thai red curry paste
1 tbsp. brown sugar
1 tbsp. fish sauce
1 tbsp. freshly squeezed lemon juice
1 handful of fresh basil leaves
1 kafir lime leaf
Add 1/3 cup coconut creme into a wok over high heat, bring to boil, and cook for 2 minutes. Reduce to medium heat and add Thai red curry paste and cook stirring frequently for another 2 minutes. Add sugar, fish sauce, remaining coconut milk, kafir lime leaf and the lemon juice. Bring it to boil and cook over moderate heat until the sauce thickens to a cream consistency. Add fresh basil and cook for 30 more seconds until the basil begins to wilt.

Spoon the sauce onto plates and fill the centre with the zucchini mixture. Put scallops on top. Dig in and go to heaven!