- serves 0
Spicy homemade curry slathered on seared scallops and finished with fresh tomato and coriander.
4 U/10 scallops, cleaned of adductor muscle
2 Tbsp white onion, finely chopped
2 clove garlic, finely chopped
½ Tbsp curry powder
½ cup tamarind, socked in water and strained of seeds and fibres
1 cup coconut milk
½ Roma tomato, seeded and diced
1 Tbsp coriander, finely chopped
½ cup vegetable oil
salt and black pepper
1. In a medium sized pot begin by searing the scallops, season lightly with oil salt and pepper. Sear in the preheated pot just until golden, remove from the pot and set aside. You do not want to cook the scallop completely at this stage.
2. In the same pot sweat the onion and garlic in vegetable oil until golden. Add the curry powder and tamarind, let the spices infuse the onion and garlic mixture. Season with salt and black pepper and simmer for 6 minutes.
3. To complete add the scallops back into the curry and simmer for 2 minutes. Once in the hot curry the scallops will cook immediately be sure not to overcook them.
4. Check seasoning and finish with the fresh tomato and coriander.