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:

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.
4. Stir in the lime juice and season to taste. Serve two – three scallops per person on a bed of rocket leaves.