Pan Fried Scallops in a Roasted Tomato and Coconut Curry!
- Serves:
- 2
- Prep Time:
- 5 mins
- Cook Time:
- 40 mins
- Share
Ingredients
12 diver caught scallops, corals removed
12 or so cherry tomatoes, halved
1 shallot and 1 clove of garlic, both finely chopped
1 dessert spoon of mild curry paste
400ml can of coconut milk, full fat
50ml of fish or vegetable stock
A little fresh parsley, finely chopped
A pinch of chilli flakes
A pinch of pink peppercorns, crushed to finish
Rice to serve
12 or so cherry tomatoes, halved
1 shallot and 1 clove of garlic, both finely chopped
1 dessert spoon of mild curry paste
400ml can of coconut milk, full fat
50ml of fish or vegetable stock
A little fresh parsley, finely chopped
A pinch of chilli flakes
A pinch of pink peppercorns, crushed to finish
Rice to serve
Method
Start by laying the tomatoes on a roasting tray. Sprinkle with a good pinch of sea salt, drizzle with a little oil and roast in a moderate oven for 20/25 mins or so, until they’re nicely soft and caramelised. Transfer to a hand blender along with the stock and blitz into a tomato sauce consistency
In the meantime, heat up a little oil in a pan and add in the shallots. Pan fry for a minute or so and then add in the garlic for another minute. Then the curry paste and incorporate well before pouring in the coconut milk and tomatoes. Stir in well, bring to the boil and immediately reduce to a simmer for five mins or so. Take off the heat and season to taste
Finally, in a separate pan, heat up a little oil and pan fry the scallops over a moderate heat for just a minute or so each side. Warm up the curry sauce, divide between two bowls and add in the scallops. Finish with the parsley, chilli flakes and peppercorns
Featured products
12 Diver Caught Scallops
Serves 4 - 12 Scallops
Shucked
£24.00
Sian Hughes