Sri Lankan-style curried scallops

Cooking Time: 15 minutes 

Serves: 3 people

Ingredient Cost: Approximately £10 or less

First, give those thawed scallops a little spa treatment with paper towels and set them aside to chill. Next, toss the garlic and onion into a pan with a teaspoon of Keerna gingelly oil and sauté until they're soft and fragrant—no browning allowed! Sprinkle in the Keerna roasted curry powder and let it dance around, stirring like you’re at a culinary disco.

Now, throw in the wine and Keerna bay leaves, along with those lovely scallops, and turn up the heat until it’s boiling! Cover that pans and let it simmer gently for about 5 minutes until the scallops are just tender. Once done, scoop them onto a serving dish to keep warm and say goodbye to the bay leaves.

Time for some magic: create a beurre manié by mixing butter and flour into a creamy paste. Pop the sauce back on the heat and add your butter-flour mix in small bits, stirring like a pro until it thickens up. Let it cool a bit, then pour some of that luscious sauce into a bowl with cream. Mix it up, return it to the pan, and gently reheat without boiling—because we’re classy like that!

Drizzle that delightful sauce over the scallops. Want to impress? Blend a pinch of paprika with a splash of oil and create a fancy pattern on top. Finally, garnish with spring onion curls and serve it up with a side of rice. Voilà! Dinner is ready to dazzle!