Entrees

Curry-buttered scallops

Name: Curried scallops recipe
Yield: 6
Ingredients: 12 large scallops on half shell, roe removed; 100g unsalted butter, at room temperature; 20.00 ml curry powder of your choice (we use Lankan Filling Station’s White Curry Powder blend, which is made with coriander, fennel, nigella, cumin, turmeric and curry leaves); Lemon and lime wedges, to serve

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by Merrick Watts

CONTRIBUTOR

Sep 22, 2023

Make these tasty little morsels even tastier with this easy curry butter blend.

12 large scallops on half shell, roe removed
100g unsalted butter, at room temperature
1 tbs curry powder of your choice (we use Lankan Filling Station’s White Curry Powder blend, which is made with coriander, fennel, nigella, cumin, turmeric and curry leaves)
Lemon and lime wedges, to serve

Method

1.

Remove scallops from shells. Wash and dry shells thoroughly and reserve for serving. Mix butter and curry powder in a small bowl until well combined.
2.

Heat a large cast-iron frypan over medium-high heat. Working in two batches, add half the butter mixture. Once butter is melted and foaming, add half the scallops. Cook, turning only once, for 20-30 seconds each side until caramelised and just opaque at centre. Transfer to a serving plate, adding scallops to reserved shells. Repeat with remaining butter mixture and scallops.
3.

Serve immediately with lemon and lime wedges alongside.

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Recipe Notes

You can also cook under your grill. Place the scallops in their shell on a large baking tray, top with the butter mixture, then cook under a preheated grill set to high heat for 40-60 seconds.