Scallops in a Creamy Dill Sauce

Name: Scallops in a Creamy Dill Sauce
Yield: Serves 2-4
Cuisine: Indian
Ingredients: pinch red chilli powder; pinch ground fennel; 8 scallops cleaned and washed, beards removed; 1 tbsp ghee; oil; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 green chilli; 2.5 cm (1 inch) piece fresh ginger grated; 1 clove garlic crushed; 1 tsp fennel seeds; 1 lime zest; 100 ml (3½ fl oz) fish stock; 1 tsp wholegrain mustard; 2 shallots finely chopped; chopped fresh dill and/or chives; chopped fresh dill and/or chives; 3-5 strands saffron soaked in a tbsp of warm water; 100 ml (3½ fl oz) fresh double cream

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

Rice, Spice and All Things Nice

By Reza Mahammad

Published 2006

About

This sauce has a wonderful flavour, but frankly doesn’t measure up as eye candy. The saffron, though, gives it a very stylish golden glow, with a subtle undertone. Given the price of saffron, I probably don’t need to tell you to go easy on it. But saffron is also very strong and can be overpowering, so use it sparingly.

Ingredients

8 scallops cleaned and washed, beards removed
pinch red chilli powder
pinch ground fennel

Asia
India
Sauce
Fish course
Pescatarian
Gluten-free

Method

Marinate the scallops in the chilli powder, fennel and salt and pepper for 10 minutes.

Meanwhile, prepare the sauce. Heat the ghee in a frying pan. When hot, add the fennel seeds and allow them to sizzle. Add the garlic, ginger, green chilli and shallots, stirring continuously. Allow the shallots to soften for a minute or two, then add the mustard, stirring all the time. Gradually pour