Scallops in aromatic masala
These succulent scallops served in a delicate creamy sauce make a super speedy starter
Indian name: Anmol Ratan
What you need:
- 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
What you do:
- 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.
- 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.
- 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.
This page can be found at: http://secretsauce.co.uk/fish-seafood/scallop-recipes/scallops-in-aromatic-masala/
A short link can also be used: http://bit.ly/hAE9Jy
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