Prep time: 30 minutes
Cook time: 40 minutes
Serves 4
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Ingredients
12 large scallops, roe removed
Fried curry leaves, to garnish
Lime cheeks, to serve
Curry butter
1 tbs coriander seeds
1 tbs fennel seeds
2 tsp nigella seeds
2 tsp cumin seeds
½ tsp caster sugar
2 tsp salt flakes
1 tsp curry powder
1 tsp ground turmeric
½ tsp chilli powder
½ tsp sweet paprika
2 tsp olive oil
½ small brown onion
150g butter, diced and softened
1 tbs white wine vinegar
Potato Scallops
3 large potatoes, peeled
600ml thickened cream
vegetable oil, for deep frying
Batter
100g plain flour
100g cornflour
1 tbs baking powder
200ml soda water
Method
1. To make curry butter, dry fry seeds in a small frying pan over low heat until toasted and fragrant. Transfer to a bowl to cool. Place in a spice grinder (or pestle and mortar) with sugar and remaining spices. Grind to form a fine powder.
2. Add oil to same small frying pan over medium heat. Cook onion until golden brown and soft. Transfer to a small processer with spice mixture, butter and vinegar. Process to combine.
3. Preheat oven to 200C.
4. To prepare potato scallops, cut twelve 1cm-thick slices from the potatoes. Using a cutter just larger than the diameter or your scallops, cut rounds from potatoes.
5. Arrange potato slices on a deep oven tray, in a single layer. Pour over cream. Cover tightly with foil. Bake for about 25 minutes or until tender. Cool.
6. To make batter, combined flours and cornflour in a bowl. Season generously. Whisk in soda water to form a batter.
7. Working in batches, pat potato slices dry and dip in batter. Deep fry until golden and crisp. Drain on paper towel.
8. Season scallops. Heat oil in a medium non-stick frying pan until very hot. Add scallops and cook for 1 minute. Turn and cook scallops for about a further 30 seconds to 1 minute or until cooked as desired.
9. Arrange potato scallops on serving plates. Top with sea scallops and curry butter. Garnish with fried curry leaves. Serve with lime cheeks.