Name: Scallop tikka masala
Total time: 1 h
Ingredients: 250g of butter; 2 shallots, finely diced; 6 garlic cloves, finely diced; 50g of fresh ginger, finely grated; 20 curry leaves; 1 green chilli, deseeded and finely chopped; 1 tbsp of tomato purée; 4 black cardamom pods; 1 star anise; 1 clove; 10 black peppercorns; 1 cinnamon stick; 1 tsp garam masala; 400ml of shellfish bisque; 400ml of double cream; 100g of ground almonds; 100g of cashew nuts, roasted; 100g of honey; 4 tbsp of scallop dashi (available online from Sushi Sushi); 1 pinch of salt, to taste; 8 large hand dived scallops, shucked, skirt removed and roe separated but reserved; 100g of butter; 2 tbsp of dry-aged beef fat, preferably Wagyu, or rapeseed oil; 1 handful of coriander stalks, finely sliced; 1 handful of wild rice; vegetable oil, for deep-frying; salt

Scallop tikka masala

by Dan Kenny

Ingredients

Dairy

250g of butter
400ml of double cream
100g of butter

Fruit & Vegetables

2 shallots, finely diced
6 garlic cloves, finely diced

Salad & Fresh Herbs

50g of fresh ginger, finely grated

Cooking Sauces

400ml of shellfish bisque

4 tbsp of scallop dashi (available online from Sushi Sushi)

Fish & Shellfish

8 large hand dived scallops, shucked, skirt removed and roe separated but reserved

Fresh Meat

2 tbsp of dry-aged beef fat, preferably Wagyu, or rapeseed oil

Oils & Vinegars

vegetable oil, for deep-frying