Curried scallops with coconut and coriander dhal and apple salad
Item 1 of 1
- medium
- 4
- 45 minutes
This curried scallops recipe from Jersey-based chef Shaun Rankin, is an impressive seafood starter to wow your dinner party guests and is easy to prepare, just remember to soak the lentils the night before. Scallops should be bought in the shell, that way you know they haven't been soaked in water to increase their size and weight. Your fishmonger can prepare them for you.
First published in 2015
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Ingredients
Metric
Imperial
Curried scallops
Dhal
- 150g of red lentils, soaked overnight and drained
- 240ml of chicken stock
- 2 tsp ground turmeric
- 50g of unsalted butter
- 1 onion, peeled and diced
- 2 tsp cumin seeds
- 100ml of coconut milk
- 50g of baby spinach
- 1 bunch of coriander, chopped
- salt
SAVE RECIPE
Method
1
In a large saucepan, heat the chicken stock over a medium heat. Add the turmeric, season with salt and add the lentils
- 240ml of chicken stock
- 2 tsp ground turmeric
- salt
- 150g of red lentils
2
Bring to the boil then simmer for 15 to 20 minutes or until the lentils are tender. Strain the lentils and discard the cooking juices
3
Melt the butter in a pan and sauté the onion with the cumin seeds until browned. Add the lentils, coconut milk, baby spinach and three quarters of the coriander and cook on a medium heat until heated through. Keep warm
- 50g of unsalted butter
- 1 onion
- 2 tsp cumin seeds
- 100ml of coconut milk
- 50g of baby spinach
- 1 bunch of coriander
4
To cook the scallops, mix the curry powder and salt in a bowl. Dip the scallops one by one into the curry salt (one side only)
5
Knock off the excess powder by holding the scallop in one hand while tapping your wrist with the other. Place the scallops on a plate with the curry-salt-side facing up
6
Add the olive oil to a hot frying pan. Place the scallops in the pan, curry-salt-side down. Cook for 1 minute each side, until golden brown
- 2 tbsp of olive oil
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