Scallops with curry cream

Ingredients for 2 servings:

• 1 shallot(s), finely diced
• 100 ml vermouth, Noilly Prat
• 100 ml cream
• 1 tsp curry powder
• 1 pinch of cumin
• 1 pinch of cayenne pepper
• pepper
• Salt
• 500 g scallop(s) without coral
• 2 figs
• 2 peaches (vineyard peaches)
• Vinegar (fig vinegar), alternatively Aceto Balsamic vinegar
• pepper
• butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with vineyard peaches and figs

Curry cream (start with this, it takes the longest): Sauté the shallot in butter, add the curry and cumin, and cook briefly, then deglaze with the Noilly Prat. Reduce everything, add the cream, and continue simmering. Season with cayenne pepper, pepper, and salt. Once the sauce is ready, continue with the rest: Fry the scallops in olive oil for 1-2 minutes on each side and park in the oven (70-75°C). During the remaining preparation time, they will cook and remain nice and moist. Add a knob of butter to the pan juices and add a quartered fig and an eighthed peach per person and sauté briefly. Season with a little pepper and fig vinegar. The fruit is now coated with a light sauce. Add the juices from the scallops, which have separated during the park time, to the curry cream, which has now reduced considerably, and bring back to a boil. Serve with basmati rice, or a side salad. Served as a starter without rice, the recipe is enough for 4-6 people.