This curried scallops recipe from Jersey-based chef Shaun Rankin, is an impressive seafood starter to wow your dinner party guests and is easy to prepare, just remember to soak the lentils the night before. Scallops should be bought in the shell, that way you know they haven't been soaked in water to increase their size and weight. Your fishmonger can prepare them for you.
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In a large saucepan, heat the chicken stock over a medium heat. Add the turmeric, season with salt and add the lentils
240ml of chicken stock
2 tsp ground turmeric
150g of red lentils
Bring to the boil then simmer for 15 to 20 minutes or until the lentils are tender. Strain the lentils and discard the cooking juices
Melt the butter in a pan and sauté the onion with the cumin seeds until browned. Add the lentils, coconut milk, baby spinach and three quarters of the coriander and cook on a medium heat until heated through. Keep warm
50g of unsalted butter
2 tsp cumin seeds
100ml of coconut milk
50g of baby spinach
1 bunch of coriander
To cook the scallops, mix the curry powder and salt in a bowl. Dip the scallops one by one into the curry salt (one side only)
4 tsp curry powder
2 tsp salt
Knock off the excess powder by holding the scallop in one hand while tapping your wrist with the other. Place the scallops on a plate with the curry-salt-side facing up
Add the olive oil to a hot frying pan. Place the scallops in the pan, curry-salt-side down. Cook for 1 minute each side, until golden brown
2 tbsp of olive oil
Cut the apples into 5mm batons. Spoon the warm dahl onto four plates and arrange the scallops on top. Place the apple on top of the scallops and garnish with the remaining chopped coriander and the diced tomato
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