Scallop Curry: Scallops

For the Scallops

• 35 g cumin seeds
• 25 g coriander seeds
• 15

Grind all the whole spices in a pestle and mortar. Add the ground spices, to create a curry powder, and pass through a chinoise. Dust the scallops in the curry powder before frying to your liking in a hot pan with foaming butter.