Serves 4
6 fresh scallops
2 oz (50g) butter
Curry sauce
1 small onion
1 tablespoon oil
1 level tablespoon curry powder 1 level tablespoon plain flour
1 teaspoon concentrated tomato
puree
1/4 pint (150ml) water
1 tablespoon sweet chutney juice of 1/2 lemon
4 tablespoons double cream
Cut the scallops in thick slices, leaving the coral whole, and set aside. Peel and finely chop the onion. Heat the oil in a saucepan over low heat. Add the onion and fry gently for 5 minutes to soften but not brown. Add the curry powder and cook for 1 minute, stirring occasionally, to draw out the flavour, then stir in the flour. Add the tomato puree and water. Bring to the boil and add the chutney (chop any large pieces of fruit) and lemon juice, then simmer for 5 minutes. Strain the curry sauce and reserve.
Melt the butter in a frying pan over moderate heat. When hot and foaming, add the scallops (and coral) and fry for 2-3 minutes. Stir in the curry sauce and bring to the boil. Draw off the heat and stir in the cream. Serve with hot buttered rice.
Variation Prawns in curry sauce: Use 12 oz (350g) peeled prawns in place of the scallops.