Scallops with garlic cardamom butter and curry leaves

Simplicity itself, this is a cracking dish and has become one of my absolute favourites. Ideally the scallops would be coupled with a cold bottle of good, crisp white wine, condensation running down the side, and eaten in a warm breeze coming off the twinkling sea, the salt air mingling with the smell of the scallops and curried butter. Damn! I’m still here writing this in the office on a cold Sunday.

The scallops must be very, very good, preferably fresh from the shell. Wretched, l