Roasted scallops with curry butter

This is a delicious buttery number that, once the preparation is done, you can very easily and quickly serve up as a snack for drinks. It's a little salty and has a spice kick to get things going.

Roasted scallops with curry butter Credit: Kitti Gould

• serves

  4

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 2 tsp nigella seeds
• 2 tsp cumin seeds
• 2 tsp salt flakes
• 1 tsp turmeric powder
• ½ tsp chilli powder
• ½ tsp sweet paprika
• 150 g butter, diced and softened
• 1 tbsp cider vinegar
• 12 scallops on the half shell, cleaned
• ½ cup curry leaves, fried for garnish
• lime cheeks, to serve

Instructions

1. Preheat the oven to 220°C. In a mortar and pestle, grind together the whole spices and salt flakes to a medium coarse texture. Add in the spice powders and mix to combine.
2. In a medium mixing bowl, combine the butter, cider vinegar and spice mix. Use a spatula to vigorously mix until you have a creamed texture. It should look a little fluffy.
3. Place your scallops on a baking tray and evenly divide the butter, dolloped on top, between the scallops. Roast for the scallops for 4 minutes.
4. Remove, place on a platter, garnish with the fried curry leaves and serve with the lime alongside for squeezing.

Note

• The curry butter can easily be scaled up and will last in your fridge for weeks. It is delicious with any number of things.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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