richard-in-cincy
Well-known member
I am addicted to curry leaf and trying to use up this year's crop before I prune the tree back. I made this for dinner and served it on a wild rice pilaf with buttered peas and a tossed salad. Very tasty treat.
• 1 onion, diced
• 1 medium bulb of good hard garlic, peeled and finely minced
• 2 tbls unsalted butter
• 2 branches of curry leaves
• seeds from 10 cardamom pods, ground fairly finely in a pestle and mortar or equivalent set-up
• ½ teaspoon ground turmeric
• ½ teaspoon dried chilli flakes
• about ½ teaspoon flaked sea salt, plus extra for seasoning
• sunflower oil
• 8 super-fresh large fat king scallops
• lime wedges, to serve (optional)
Saute onion in sunflower oil until translucent. Add garlic, curry leaves, and cardamom. Fry, stirring constantly, for a good 30 seconds or so.
Add the turmeric..
Allow to sauté gently for a further 2 minutes or so while you add the chilli flakes (if using) and sea salt to taste. Be careful not to let the garlic burn. Add the butter and incorporate. Set aside.
Put a small frying pan over a high heat and get it very hot. Pour a little sunflower into the pan and heat until oil is hot and rippling. Add scallops. An aggressive sizzling should be heard the minute the scallops kiss the pan.
Turn the scallops after about 1–1½ minutes, or after one side is browned, and brown the other side for a further minute.
Season the scallops with a little extra sea salt and arrange them either back in their shells or on a plate.
Spoon over the warmed garlic butter and serve with wedges of lime, if desired.
• 1 onion, diced
• 1 medium bulb of good hard garlic, peeled and finely minced
• 2 tbls unsalted butter
• 2 branches of curry leaves
• seeds from 10 cardamom pods, ground fairly finely in a pestle and mortar or equivalent set-up
• ½ teaspoon ground turmeric
• ½ teaspoon dried chilli flakes
• about ½ teaspoon flaked sea salt, plus extra for seasoning
• sunflower oil
• 8 super-fresh large fat king scallops
• lime wedges, to serve (optional)
Saute onion in sunflower oil until translucent. Add garlic, curry leaves, and cardamom. Fry, stirring constantly, for a good 30 seconds or so.
Add the turmeric..
Allow to sauté gently for a further 2 minutes or so while you add the chilli flakes (if using) and sea salt to taste. Be careful not to let the garlic burn. Add the butter and incorporate. Set aside.
Put a small frying pan over a high heat and get it very hot. Pour a little sunflower into the pan and heat until oil is hot and rippling. Add scallops. An aggressive sizzling should be heard the minute the scallops kiss the pan.
Turn the scallops after about 1–1½ minutes, or after one side is browned, and brown the other side for a further minute.
Season the scallops with a little extra sea salt and arrange them either back in their shells or on a plate.
Spoon over the warmed garlic butter and serve with wedges of lime, if desired.