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SCALLOPS WITH GINGER

Ingredients:
Shelled scallops - 8-12
Butter - 3 tbsp
Fresh root ginger - 1" finely chopped
Spring onions - 1 bunch  (diagonally sliced)
White vermouth - 4 tbsp
Creme Fraiche - 250 ml
Salt and ground black pepper
Fresh parsley -chopped

Method:

  • Remove the tough muscle opposite the coral on each scallop. 
  • Separate the coral and cut the white part of the scallop in half horizontally.
  • Melt the butter in a frying pan. Add the scallops, including the corals, and saute for about 2 minutes until lightly browned.
  • Take care not to overcook the scallops as this will toughen them.
  • Lift out the scallops with a slotted spoon and transferred to a warmed serving dish. Keep hot.
  • Add the ginger and spring onions to the pan and stir-fry for 2 minutes.
  • Pour in the vermouth and allow to bubble until it has almost evaporated.
  • Stir in the creme fraiche and cook for a few minutes until thickened. Season.
  • Pour the sauce over scallops, garnish and serve.
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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.