The fact is, we live about as far from the ocean as is possible and still be in Europe. We do have some very good fish merchants here and they do their best to provide us with what is as fresh as possible from the sea, but when it comes to shellfish and other seafood we generally have to resort to frozen products. Some of these are very good, however, and they have the advantage that we can keep them on hand in the freezer.
This time we had some lovely diver caught scallops and large shrimp tails so we made a wonderful curry. I don’t remember where the idea came from, but we added a bit of this and a bit of that and it turned out wonderfully. Here’s how we made it:
Mix 1/2 cup plain yogurt with 2 tsp cornstarch, 1/2 tsp salt one finely chopped garlic clove. Put 8 scallops and 6 large shrimp tails in a bowl with a Tblsp curry powder and 1/2 tsp salt and mix well. Heat 2 Tblsp olive oil in a skillet, add the scallops and shrimp and cook for 4 or 5 min, turning to brown on all sides. Transfer to a plate. Add a Tblsp of oil to the pan, turn the heat down and stir in 1/2 lb halved cherry tomatoes and 6 chopped scallions. Cook until tender, about 5 minutes. Return the scallops and shrimp to the skillet, add the yogurt mixture and heat through to cook and thicken. Serve with finely chopped green coriander (cilantro) over basmati rice.
What a delicious treat. A nice, cold chardonnay goes very well with it and a light fruit sherbet would make an appropriate dessert.