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Recipe – Curry Roast Scallops

Unusual recipe for readers of Recommended Sutton Coldfield and Walmley Pages

Serves 4

Ingredients

16 scallops

1 tsp salt

2 tsp mild curry powder

50g butter

1 lemon

100g peeled & chopped parsnips

1 tsp cumin seed

1 tsp coriander seed

1 tsp fenugreek seed

100ml cream

100ml milk

2 granny smith apples

 

Method Start by making the parsnip puree; toast the cumin, fenugreek and coriander seeds in a pan, then add the chopped parsnip, milk & cream. Cook this mix until tender, then puree in a food processor until it is smooth and lump free. For the apple salad, just grate the apple on the coarse part of a grater, or cut into match stick sized strips.

Now for the scallops; mix the curry powder with the salt and season the scallops well, heat a pan until very hot, then add a little olive oil and allow this to come up to temperature. Add the scallops and cook for just one minute each side, then remove from the heat and allow to cool a little – 2 minutes should be long enough. Add the butter and lemon juice; shake the pan to emulsify the butter with the lemon juice. Serve with a little of the pan sauce and fresh coriander sprouts.

Daniel Jimminson Restaurateur

Recipe featured in Walmley Pages Magazine,

delivered to 8000 home in Sutton Coldfield

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