Scallop Curry: Scallops

Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

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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.