Scallop tikka masala

Scallop tikka masala

If you're a scallop fan, this scallop tikka masala recipe really is a must-try dish. This creamy curry sauce packed with spices and ground nuts really complements the sweet and salty flavour of scallops.
  • Cooking:
  • Serves: 8 persons



  1. Step 1

    In a large, flat-bottomed pan melt your butter, then add your shallots and cook very slowly over a low heat for 15–20 minutes until super soft, sweet and jammy
  2. Step 2

    Add the ginger, garlic, curry leaves and green chilli and cook for 2 minutes over a medium heat
  3. Step 3

    Add the cardamom, star anise, clove, peppercorns, cinnamon and garam masala and cook for a further 2 minutes. Add the tomato puree and cook out for 10 minutes, stirring continuously to prevent it from catching
  4. Step 4

    Add 4 of the reserved scallop roes, bisque and double cream and bring to a slow simmer. Reduce by a third then add cashews, almonds and honey and bring to a simmer again
  5. Step 5

    Transfer the contents of the pan to a blender and blitz until very smooth. Taste and season with salt, then stir in the scallop dashi. This sauce tastes even better made a day in advance, and can be kept in an airtight container in the fridge for up to 3 days
  6. Step 6

    Make sure your scallops are at room temperature for at least 90 minutes before cooking. Place a large non-stick pan over a high heat with the beef fat (or oil) and season the presentation side of the scallops with a pinch of salt (the best looking side). Place the scallops salted-side down in the pan and leave for 1 1/2–2 minutes without moving to get a nice golden crust
  7. Step 7

    Once caramelised and a golden crust has formed, add the butter and let it melt, then remove from the heat and flip your scallops. Leave the scallops in the pan for 5 seconds then tip the scallops and all the butter into a small resting tray. Have the caramelised side of the scallops facing upwards so the undercooked sides can rest and finish cooking in the butter. Leave to rest for 3–5 minutes before serving
  8. Step 8

    To make the puffed rice garnish, heat a little oil in a small pan until very hot. Add the wild rice and wait for it to pop and puff up (about 20 seconds). Drain on some kitchen paper and season with a pinch of salt
  9. Step 9

    To serve, gently reheat the sauce and divide between bowls. Top with the perfectly cooked scallops. Garnish with the puffed rice and finely chopped coriander stalks