Scallops with coconut and ginger

Scallops with coconut and ginger

By
From
Reza’s Indian Spice
Serves
4

An easy dish which takes just minutes. The sauce here is very south Indian in inspiration, based on a moilee. You could use it with prawns as well, to delicious effect. The delicate flavours of the scallops are enhanced by the lovely, velvety, creamy sauce and not overwhelmed by spice; actually, the spices bring out flavours from the shellfish and give it a lift.

Ingredients

Quantity Ingredient

For the scallops

Quantity Ingredient
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 teaspoon chilli flakes
500g king scallops
1 tablespoon vegetable oil
1 teaspoon sea salt

For the sauce

Quantity Ingredient
2 tablespoons coconut or vegetable oil
10 curry leaves
1 onion, sliced
2.5cm piece of root ginger, grated
4 green chillies, slit lengthways
1/2 teaspoon turmeric
500ml coconut milk
1 teaspoon salt
25g caster sugar

Method

  1. Place the coriander and cumin seeds in a dry frying pan and toast until golden and wonderfully fragrant. Remove to a mortar and crush them with a pestle. Set aside.
  2. Now make the sauce. Heat the oil in a large frying pan, add the curry leaves, onion, ginger and green chillies. Cook and stir until the onion is soft, then add the turmeric, followed by the coconut milk, salt and sugar. Bring to a simmer and cook for three to five minutes, until the sauce begins to turn glossy and thickens enough to coat the back of the spoon. Keep warm.
  3. Mix together the ground, toasted coriander and cumin seeds and the chilli flakes and coat the scallops to give an even crust. Heat the oil until hot in a large frying pan, then add the scallops. Sear for about one minute on each side until golden, sprinkle salt on each and remove from the pan. Serve with the warm sauce. These would be lovely served on top of a mound of spinach.
Tags:
Indian
spice
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