Thai spice mix
In a small saucepan heat the oil until warm. Add Thai spice mix powder, fry until aromatic. Set it aside.
Immerse the clams in salty water to remove the sand, then rinse under cold running water and set aside to drain. Sweat the shallot and garlic in oil until soft, approximately 3 minutes. Add the clams and white wine, then cover and steam (à la marinière) for 3 - 5 minutes until the clams open. Remove the clams from the stock, allow to cool and loosen from shells. Reserve until needed.
In a saucepan, bring chicken stock to a boil with half of the coconut cream. Add sliced lemongrass, sliced galangal, coriander root and cook until the stock becomes aromatic. Add Asian mushrooms and cook over a gentle heat until soft.
Add the rest of the coconut cream and bring to a boil. Add the fish sauce, small bird’s eye chili and kaffir lime leaf.
Taste and adjust the seasoning. Remove from the head then add lime juice. Stir to combine. The flavour should be sour, salty, creamy, and sweet with a touch of spiciness.
Heat a large sauté pan until hot, add a little bit of oil, then add the scallops and cook for 45 sec then flip over to cook the other side. Add spiced oil and glaze the scallop. Remove from heat and allow to rest before serving.
Place Asian mushrooms and seared scallop in the serving bowl. Add coconut milk soup, garnish with coriander leaves and julienne galangal. Drizzle with spiced oil and serve hot.