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This recipe was uploaded by seano47
To Make the curry for the scallops place the butter + garlic in a saute pan add the onions peppers and reduce for 10-15 mins to soften up. Next add the mushrooms and a tsp of each of the above spice if you don't like it spicy go easy on the cayenne pepper. Stir the veg around in the pan to get them evenly coated in the spices. Now add the Tomatoes and half of the tin with water to thin it out a touch taste and season with salt and pepper you can now add the coriander too pop a lid on a simmer for 15 mins. Once you return taste once again and spice up even more if you want by adding more cayenne pepper or fresh chillies personally i dont think it needs it as that pepper adds quite a punch. Now time to add the zest and juice of the lime. Now get another pan boiling with salted water and pour in the basmati rice and add half of tsp of turmeric to die the rice yellow boil till fluffy and have absorbed some of the water. Get another pan on a heat up whilst heating up trim up the scallops and season with a pince of salt and pepper. Add some olive oil to the pan and place the scallops in for 3 minutes a side turning them over how you put them in so the cook evenly drain rice and place in a chef ring to make it look tidy and now add the coconut milk to the curry and stir in for a few minutes let it simmer while you plate your scallops up. Finally spoon the curry sauce over each scallop and the peppers and mushrooms on top of the rice