serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
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Ingredients
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 2 tsp nigella seeds
- 2 tsp cumin seeds
- 2 tsp salt flakes
- 1 tsp turmeric powder
- ½ tsp chilli powder
- ½ tsp sweet paprika
- 150 g butter, diced and softened
- 1 tbsp cider vinegar
- 12 scallops on the half shell, cleaned
- ½ cup curry leaves, fried for garnish
- lime cheeks, to serve
Instructions
- Preheat the oven to 220°C. In a mortar and pestle, grind together the whole spices and salt flakes to a medium coarse texture. Add in the spice powders and mix to combine.
- In a medium mixing bowl, combine the butter, cider vinegar and spice mix. Use a spatula to vigorously mix until you have a creamed texture. It should look a little fluffy.
- Place your scallops on a baking tray and evenly divide the butter, dolloped on top, between the scallops. Roast for the scallops for 4 minutes.
- Remove, place on a platter, garnish with the fried curry leaves and serve with the lime alongside for squeezing.
Note
• The curry butter can easily be scaled up and will last in your fridge for weeks. It is delicious with any number of things.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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