Scallop tikka masala
This seafood twist on the nation's favourite dish is an absolute must-try! This recipe is served as a starter portion, but the sauce is so good, you could make a larger batch and use it to make an incredible fish curry main course too. Check out our wider Indian recipe collection for some inspiration for your rice, breads and side dishes to have with it.
Dan says: 'Chicken tikka masala is the perfect comfort food and the sauce pretty much goes with any protein. The sweetness of the scallop works really well with it and is always on our menu.'
Ingredients
Metric
Imperial
Tikka Masala Sauce
- 250g of butter
- 2 shallots, finely diced
- 6 garlic cloves, finely diced
- 50g of fresh ginger, finely grated
- 20 curry leaves
- 1 green chilli, deseeded and finely chopped
- 1 tbsp of tomato purée
- 4 black cardamom pods
- 1 star anise
- 1 clove
- 10 black peppercorns
- 1 cinnamon stick
- 1 tsp garam masala
- 400ml of shellfish bisque
- 400ml of double cream
- 100g of ground almonds
- 100g of cashew nuts, roasted
- 100g of honey
- 4 tbsp of scallop dashi (available online from Sushi Sushi)
- 1 pinch of salt, to taste
Scallops
- 8 large hand dived scallops, shucked, skirt removed and roe separated but reserved
- 100g of butter
- 2 tbsp of dry-aged beef fat, preferably Wagyu, or rapeseed oil
To serve
- 1 handful of coriander stalks, finely sliced
- 1 handful of wild rice
- vegetable oil, for deep-frying
- salt
Equipment
- Blender
Method
Add the ginger, garlic, curry leaves and green chilli and cook for 2 minutes over a medium heat
- 6 garlic cloves, finely diced
- 50g of fresh ginger, finely grated
- 20 curry leaves
- 1 green chilli, deseeded and finely chopped
Add the cardamom, star anise, clove, peppercorns, cinnamon and garam masala and cook for a further 2 minutes. Add the tomato puree and cook out for 10 minutes, stirring continuously to prevent it from catching
- 4 black cardamom pods
- 1 star anise
- 1 clove
- 10 black peppercorns
- 1 cinnamon stick
- 1 tsp garam masala
- 1 tbsp of tomato purée
Add 4 of the reserved scallop roes, bisque and double cream and bring to a slow simmer. Reduce by a third then add cashews, almonds and honey and bring to a simmer again
- 400ml of shellfish bisque
- 400ml of double cream
- 100g of ground almonds
- 100g of cashew nuts, roasted
- 100g of honey
Transfer the contents of the pan to a blender and blitz until very smooth. Taste and season with salt, then stir in the scallop dashi. This sauce tastes even better made a day in advance, and can be kept in an airtight container in the fridge for up to 3 days
- 1 pinch of salt, to taste
- 4 tbsp of scallop dashi (available online from Sushi Sushi)
Make sure your scallops are at room temperature for at least 90 minutes before cooking. Place a large non-stick pan over a high heat with the beef fat (or oil) and season the presentation side of the scallops with a pinch of salt (the best looking side). Place the scallops salted-side down in the pan and leave for 1.5–2 minutes without moving to get a nice golden crust
- 8 large hand dived scallops, roe attatched
- 2 tbsp of dry-aged beef fat, preferably Wagyu, or rapeseed oil
Once caramelised and a golden crust has formed, add the butter and let it melt, then remove from the heat and flip your scallops. Leave the scallops in the pan for 5 seconds then tip the scallops and all the butter into a small resting tray. Have the caramelised side of the scallops facing upwards so the undercooked sides can rest and finish cooking in the butter. Leave to rest for 3–5 minutes before serving
- 100g of butter
To serve, gently reheat the sauce and divide between bowls. Top with the perfectly cooked scallops. Garnish with the puffed rice and finely chopped coriander stalks
- 1 handful of coriander stalks, finely sliced
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