Island Queen Scallops
Serves 4
Ingredients
| 1.5 kg | frozen Queen scallops (shell on) reserve juices | 3 lbs |
| 30 ml | butter | 1 tbsp. |
| 1 | onion, finely chopped | 1 |
| 5 ml | fresh ginger, grated | 1 tsp. |
| 1 | clove garlic, crushed | 1 |
| 250 ml | coconut cream | 1 cup |
| 2.5 ml | garam masala | ½ tsp. |
| 1.25 ml | cayenne pepper | ½ tsp. |
| 5 ml | cornflour, dissolved in a little cold water | 1 tsp. |
| fresh coriander or fresh parsley, finely chopped |
Directions
| 1 | Gently cook the scallops according to package directions. Do not overcook. Remove the scallops from pan and reserve the juices. Add water or white wine if necessary to make 1 cup reserved juices. |
| 2 | Melt butter in a saucepan and gently sauté the onion, garlic and ginger until soft but not coloured. |
| 3 | Add the garam masala and cayenne pepper, as well as one cup of the strained juices and the coconut cream. |
| 4 | Simmer for half an hour, then add the cornflour and the scallops. Heat through but do not let boil again. |
| 5 | Serve immediately with chopped coriander or parsley on top, accompanied with rice. |
