London

Demoiselles De Pondicherry: Scallops in a saffron sauce

SERVES 4

  • 8 king-sized scallops
  • 1 pinch salt
  •  1 ½ tsp curry powder
  •  30 g/1 oz butter
  •  2 garlic cloves, peeled and finely chopped
  •  ½ medium-sized Spanish onion, chopped
  •  5-6 curry leaves
  •  1 pinch ground white pepper
  •  1 pinch saffron strands
  •  250 ml/9 fl oz double cream
  •  1 tbsp vegetable oil

A creamy curry and saffron sauce perfectly complements the firm flesh and clean taste of fresh scallops.

Fried curry leaves, to garnish. Season the scallops with salt and ½ tsp curry powder and set aside.

Heat the butter in a pan. Put in the chopped garlic and sweat over a low heat until it is golden brown. Add the chopped onion and fry until it is translucent. Add the curry leaves, remaining curry powder, pepper and saffron.

Stir for 1 minute, then add the cream and continue to stir gently until the mixture begins to thicken. Add salt to taste.

In another thick-bottomed pan, heat the oil and sear the scallops for about 30 seconds on each side, or longer according to taste. Place them on the sauce and serve hot, garnished with the fried curry leaves.