Home Main courses SCALLOPS, BRAEBURN APPLES, COCONUT & CURRY STIR-FRY

INGREDIENTS

  • 5 braeburn apples
  • 16 scallops without the coral
  • 15 g butter
  • 80 g grated coconut
  • 10 cl coconut milk
  • 1 onion
  • 1 tablespoon of curry powder
  • 3 sprigs of mint
  • olive oil
  • espelette pepper
  • salt, pepper

PREPARATION

Peel and finely chop the onion.

Wash and slice each apple into 8. Heat some olive oil in the wok and brown the chopped onion, add the apple slices, season with salt and pepper and add the curry powder.

Add the coconut milk and the Espelette pepper and cook over a low heat for 5 - 6 minutes. Cut the mint with scissors and add to the pan, cover and cook for a further 3 - 4 minutes.

Season the scallops with salt and pepper; add a pinch of Espelette pepper and a drizzle of olive oil. Heat a frying pan until it is very hot. Carefully mix the oil and the butter together in the pan, put in the scallops and cook for 2 minutes on one side, then turn them over and cook again for 2 minutes. Baste them then take them off the heat and roll them in the grated coconut.

PRESENTATION

Put 4 scallops onto each plate, then the apples, then spoon over the onion and curry sauce.

A festive and tasty dish to eat with friends or just the two of you!