Kerala x France
Seared scallops with curry leaf beurre noisette
Brown butter meets a South Indian tadka. They are calling it a crossover; we are calling it dinner.
35 minTime
12 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original240kcalsame
12 gproteinsame
2 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Simmer the cauliflower in the milk with a pinch of salt, covered, on low heat for 12 minutes. Blend with 20 g butter until silky.
- 2Pat the scallops very dry with paper and leave them on paper in the fridge for 10 minutes. Season just before cooking.
- 3Heat the oil in a heavy pan on high heat until shimmering. Lay in the scallops and leave for 90 seconds, then flip for 60 seconds.
- 4Lift out the scallops. Lower to medium, add 40 g butter, then the mustard seeds, urad dal and curry leaves. Swirl for 2 minutes.
- 5Take off the heat and add the lemon juice and pepper.
Serve it like this
Drag a spoon of cauliflower puree across the plate, set three scallops along it, then spoon the curry leaf brown butter over so the dal and leaves sit on top.
