Scallops with curried apple and fresh peas
A home-cooked meal shared with someone you love can so easily become a moment to remember. And who better to create the menu than food writer Nico Ghirlando AKA The Modern Husband. Rustle up this tempting recipe here, or – better still – point your dinner date in this direction in the hope they’ll cook it for you.
- 6 x 2mm slices of Braeburn apple, with lemon juice squeezed over
- 1 tbsp garam masala
- 2 tbsp ghee or butter
- 10 fresh curry leaves
- 6 scallops with roe
- handful of fresh peas*
- Pea shoots to garnish (or lambs’ lettuce)
*You can also use frozen peas. Just place in a bowl of room-temperature water for five minutes, then drain before cooking.
- Coat the apple slices with a sprinkling of garam masala. Heat a tbsp of ghee or butter in a sauté pan over a medium heat and add the curry leaves and apple slices, cooking for a couple of minutes until they start to soften and colour. Remove from the pan onto two plates and keep warm while you cook the scallops.
- Heat the remaining ghee in the sauté pan until very hot. Season scallops with salt and add to the pan in a clockwise fashion. Cook for about a minute on high and turn over, cooking for a further minute and spoon over the butter as you do so. Add the peas to the pan and cook for about 30 seconds.
- Put three scallops on top of the apples, spoon over the peas and pan juices, and add the pea shoots. Sprinkle over a little more garam masala and serve immediately.