Pan Fried Scallops (Cook 5 min)
Kerala Lemon Ginger Curry Recipe
Pan Fried Scallops
Kerala Lemon Ginger Curry
Golden pan-seared scallops served over creamy mashed potato with a silky Kerala Lemon Ginger velouté, coconut milk and fresh lemon zest.
Ingredients
- 3 tbsp vegetable oil
- 1 tbsp butter
- 150g large scallops
- 1/2 tsp salt
- 150ml water
- 1 packet Kerala Lemon Ginger Curry
- 50ml thick cream
- 50ml coconut milk
- 1 tsp grated lemon rind
- 5g micro greens
Method
1. Pat scallops dry with paper towel and season lightly with salt on both sides.
2. Heat oil over medium-high heat and add butter.
3. Add scallops and pan fry for 30–45 seconds on each side until lightly golden brown. Remove and keep aside.
4. Add 150ml water to the same pan. Empty the full sachet into the pan and mix well.
5. Bring to a gentle simmer.
6. Add coconut milk and cream. Cook for 2 minutes.
7. Strain the sauce and return it to the pan.
8. Bring back to a gentle simmer, add lemon rind and remove from heat.
To Plate
1. Spoon the Kerala Lemon Ginger sauce into a shallow pasta bowl.
2. Place a scoop of creamy mashed potato in the centre.
3. Arrange four pan-fried scallops on top of the mashed potato.
4. Spoon a little sauce over each scallop.
5. Garnish with micro greens and serve immediately.
Chef's Serving Suggestion
Serve with buttery mashed potatoes and a crisp white wine for a restaurant-quality seafood experience.
