Гребешки мойли
Pan-seared Scottish scallops served in a delicate South Indian coconut, curry leaf, and mustard seed sauce. Refined coastal elegance.
11 ingredients
6 steps
Ingredients
- 16 large Scottish scallops, patted dry
- 2400ml coconut milk
- 32 tbsp coconut oil
- 41 tsp mustard seeds
- 510–12 fresh curry leaves
- 62 green chillies, slit
- 71 onion, finely sliced
- 81 tsp ginger, grated
- 91/2 tsp turmeric
- 10Salt to taste
- 11Lime juice
Instructions
- 1Heat coconut oil, splutter mustard seeds and curry leaves.
- 2Add onion, ginger, and green chilli; cook until soft.
- 3Add turmeric and coconut milk; simmer 8 minutes until sauce thickens slightly.
- 4Season with salt and lime juice.
- 5Season scallops and sear in a hot pan for 90 seconds each side until a golden caramelised crust forms.
- 6Spoon moilee sauce into warmed bowls, place scallops on top, and garnish with curry leaf oil.