Seared Scallops with Kerala Lemon Ginger Velouté - 7min
Kerala Lemon Ginger Recipe
Seared Scallops with Kerala Lemon Ginger Velouté
Indian × French Coastal Fusion
Perfectly seared scallops served on a silky Kerala Lemon Ginger velouté with herb oil, crispy shallots and microgreens. Restaurant-quality dining in under 10 minutes.
Ingredients
- 1 packet Kerala Lemon Ginger Curry
- 8–10 fresh scallops
- 100ml coconut cream or light cream
- 50ml fish stock, vegetable stock or water
- 1 tsp butter
- 1 tsp lemon zest
- 1 tsp coriander oil or parsley oil
- 2 tbsp crispy shallots
- Microgreens, for garnish
- Salt and freshly cracked black pepper
Method
1. In a small saucepan, combine the Kerala Lemon Ginger Curry, stock and coconut cream. Mix well.
2. Bring to a gentle simmer and cook for 2–3 minutes until smooth and glossy.
3. For an ultra-smooth restaurant finish, strain the sauce through a fine sieve.
4. While the sauce is simmering, pat the scallops dry with paper towel and season lightly with salt and pepper.
5. Heat a frying pan until very hot. Add the butter.
6. Sear the scallops for 60–90 seconds on each side until caramelised while remaining tender in the centre.
7. Plate immediately while the scallops are hot.
To Plate
1. Spoon the Kerala Lemon Ginger velouté onto a wide warm plate.
2. Arrange the scallops in a gentle curve over the sauce.
3. Finish with herb oil, freshly grated lemon zest, crispy shallots and microgreens.
4. Serve immediately.
Chef's Serving Suggestion
Pair with a crisp Sauvignon Blanc or Chardonnay. Serve with warm sourdough or buttery mashed potato for an elegant restaurant-quality meal at home.
