Ingredients
- 200 g cleaned, cooked mussels
- 300 g scallops
- 3 dl coconut milk
- 40 g Bresc Thai yellow curry
- 1 small shallot, finely chopped
- 10 g Bresc Garlic chopped
- 8 g Bresc Coriander puree
- 4 g Bresc Ginger Puree
- 4 g Bresc Lemongrass puree
- 10 g Bresc WOKchilli
- oil for frying
- 1 dl white wine
- fish sauce
- 2 limes
- 50 g butter
- 60 g flour
- salt and pepper
- 30 g panko
- 30 g grated cheese for the gratin
- 4 empty scallop shells
- bread
- dash of oil