Scallop tikka masala

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This seafood twist on the nation's favourite dish is an absolute must-try! This recipe is served as a starter portion, but the sauce is so good, you could make a larger batch and use it to make an incredible fish curry main course too. Check out our wider Indian recipe collection for some inspiration for your rice, breads and side dishes to have with it.

First published in 2022
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Dan says: 'Chicken tikka masala is the perfect comfort food and the sauce pretty much goes with any protein. The sweetness of the scallop works really well with it and is always on our menu.'




Tikka Masala Sauce


To serve


  • Blender



In a large, flat-bottomed pan melt your butter, then add your shallots and cook very slowly over a low heat for 15–20 minutes until super soft, sweet and jammy


Add the ginger, garlic, curry leaves and green chilli and cook for 2 minutes over a medium heat


Add the cardamom, star anise, clove, peppercorns, cinnamon and garam masala and cook for a further 2 minutes. Add the tomato puree and cook out for 10 minutes, stirring continuously to prevent it from catching


Add 4 of the reserved scallop roes, bisque and double cream and bring to a slow simmer. Reduce by a third then add cashews, almonds and honey and bring to a simmer again

  • 400ml of shellfish bisque
  • 400ml of double cream
  • 100g of ground almonds
  • 100g of cashew nuts, roasted
  • 100g of honey

Transfer the contents of the pan to a blender and blitz until very smooth. Taste and season with salt, then stir in the scallop dashi. This sauce tastes even better made a day in advance, and can be kept in an airtight container in the fridge for up to 3 days

  • 1 pinch of salt, to taste
  • 4 tbsp of scallop dashi (available online from Sushi Sushi)

Make sure your scallops are at room temperature for at least 90 minutes before cooking. Place a large non-stick pan over a high heat with the beef fat (or oil) and season the presentation side of the scallops with a pinch of salt (the best looking side). Place the scallops salted-side down in the pan and leave for 1.5–2 minutes without moving to get a nice golden crust


Once caramelised and a golden crust has formed, add the butter and let it melt, then remove from the heat and flip your scallops. Leave the scallops in the pan for 5 seconds then tip the scallops and all the butter into a small resting tray. Have the caramelised side of the scallops facing upwards so the undercooked sides can rest and finish cooking in the butter. Leave to rest for 3–5 minutes before serving


To make the puffed rice garnish, heat a little oil in a small pan until very hot. Add the wild rice and wait for it to pop and puff up (about 20 seconds). Drain on some kitchen paper and season with a pinch of salt


To serve, gently reheat the sauce and divide between bowls. Top with the perfectly cooked scallops. Garnish with the puffed rice and finely chopped coriander stalks

First published in 2022

Having worked in kitchens since the age of twelve, Dan Kenny has developed his own playful brand of cooking, partly influenced by his time spent living in Asia. Since 2015, he’s been showcasing his food in Brighton at various iterations of his restaurant The Set.

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