By Kit Chapman
Make a small slit in the scallop roes. In a pan fry the roes and scallops in the clarified butter for about 30 seconds to one minute, turning once. Toast the coconut lightly under the grill.
To make the sauce, whisk the egg yolk with the stock over gentle heat until it is foaming. Beat in the cream and curry essence or curry powder and then the softened butter. Season with salt and a li