Scallops in Aromatic Masala (Anmol Ratan)

What a treat! Scallops are one of my all time favourite types of seafood - to be honest nothing can beat a freshly caught scallop in my mind. Frozen ones are absolutely fine as well inl this dish, and the delicate creamy Korma sauce perfectly offsets the delicious scallop flavours without overwhelming them. A fabulous starter that is sure to earn you brownie points from friends and family.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 15 mins
Difficulty: Moderate

Spiciness

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Ingredients

8 – 12 large scallops, cleaned
2 tbsp vegetable oil
1 tsp mustard seeds
2cm (¾ inch) piece of root ginger, peeled and chopped
1 small clove garlic, finely chopped
½ green chilli, finely sliced (optional)
1 red onion, chopped
1 ½ tbsp Patak’s Korma Paste
1 tbsp tomato paste
200ml (7floz) coconut cream
Juice of half a lime
Salt and black pepper, to taste
Rocket leaves, for garnish

Methods

1. In a large frying pan heat the oil and add the mustard seeds. Once they begin to sizzle add the ginger, garlic and green chilli.

2. After one minute add the onion and fry for three - four minutes. Add the Patak’s Korma Paste. Allow to cook for two minutes and then add the tomato paste before stirring in the coconut cream.

3. After half a minute add the scallops and cook for two minutes before turning over and cooking for a further two minutes. Baste the scallops with the sauce whilst cooking. Stir in the lime juice and season to taste. Serve two – three scallops per person on a bed of rocket leaves.