Ingredients:

 
• 6 Scallops
• 6 Mussels
• 200mls Coconut Cream
• 2 Tablespoons Thai Curry Paste
• ¼ Onion, finely diced
• 1 Tablespoon Olive Oil
• 2 cups Chicken Stock
• 2 teaspoons Sugar
• Juice of 1 Lime
• Fresh Coriander, chopped
• Chives
• 1 Cup Manuka Sawdust

Crepes:

• 2 Eggs
• 75g Flour
• 125ml Milk
• Pinch Cumin Seeds
• 2 Tablespoons Pumpkin Puree
• 1 Teaspoon Thai Mixed Herbs

Line a frying pan with tin foil, add the manuka sawdust, place a wire cake rack onto pan and arrange the scallops and mussels ontop.

Place pan onto a medium flame, cover scallops with lid to trap smoke.

Allow pan to smoke for 5 minutes then turn of the flame and remove the scallops and place aside.
Prepare the sauce; heat oil in a pan, add the onions and sauté gently, add the curry paste, sugar and lime juice. Stir into onions and cook out gently for 1 minute.

Add the coconut cream and chicken stock and reduce by half till sauce slightly thickens. Sprinkle in the fresh coriander.
For the crepes mix all the ingredients together in a bowl, heat a small pan, add a little oil, add 1 ladle of crepe mix and lightly brown on one side on medium heat, turn over a repeat for the other side.

Flip out onto a plate and cover with a damp paper towel.
Add the scallops and mussels to the sauce to warm thru, and then place 2 scallops and 2 mussels into a crepe and roll up, place into a shallow dish. Repeat these steps with the remaining scallops.

Bring the sauce back up to temperature and pour over the crepes.

Sprinkle over some chopped coriander, garnish with lemon, chives and serve hot