- 3 scallops
- Cumin Dahl:
- 1 shallot finely diced
- 1 clove of garlic sliced
- 15g cumin seeds
- 1kg pre-soaked red lentils
- 600ml water
- Curry Sauce:
- 15g fresh ginger sliced
- 15g mild curry powder
- 15g chilli powder
- 15g sumac
- 5g dried coriander leaves
- 20g cumin seeds
- 1 onion chopped
- 1 head of garlic cut in half
- 2kg sliced plum tomatoes
- 10g Maldon salt
- 350ml cold water
- To serve:
- 2 mini Kalonji seed poppadoms
- pickled apple
- coriander cress
Scallop curry
Mark Poynton
9th March 2017
Scallop curry
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following scallop curry recipe a try yourself? As part of The Staff Canteen Live, Mark Poynton will be creating scallop curry for his demonstration at IFE 2017 - supported by Westlands. You can register here: www.ife.co.uk/tsc
Ingredients
Method
Cumin Dahl:
Sweat the shallot, garlic and cumin in a pan for 2 minutes, add the drained lentils and cook for 1 minute. Add the water in three lots cooking until dry each time .
Curry Sauce:
Sweat the onion, garlic and spices in a pan for 10 minutes. Add the remainder of the ingredients and cook slowly for 7 hours until the puree is a smooth consistency.
To serve:
To serve the dish, pipe the curry sauce onto the plates, add the Dahl and a smear of coriander infused yoghurt. Place 3 slices of roasted scallop on the Dahl, add 2 mini Kalonji seed poppadoms, some fresh pickled apple and finish with coriander cress.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
