Seared Curried Scallops

For this luxurious starter, Paul Bloxham serves fresh scallops on a creamy watercress and spinach puree with a dollop of orange marmalade
By Paul Bloxham
Seared Curried Scallops
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes plus 1 hr resting
  • Effort: easy


For the curry oil

  • 3 tbsp medium curry powder
  • 1/2 tsp salt
  • 350 ml grapeseed oil

For the puree

  • 300 g leaves watercress
  • 100 g spinach leaves
  • 100 ml double cream

For the marmalade

  • 3 tbsp thick-cutorange marmalade
  • 1 tbsp white wine vinegar
  • 1 tsp water
  • freshly ground black pepper, to taste

For the scallops

  • 12 large scallops, roe removed
  • fine sea salt


1. Mix the curry powder with just enough water to make a paste, season with the salt then slowly add the oil. Leave it to infuse for 1 hour, allowing the paste to settle to the bottom. Use the yellow oil from the top for cooking the scallops and garnishing.

2. Bring a pan of salted water to the boil. Tip in the watercress and spinach, and simmer for 3 minutes. Drain in a colander and extract as much water as possible. Blend the leaves to a fine puree in a food processor, add the cream and continue to blend until smooth. Season to taste with salt and pepper, then pour into a small saucepan for reheating and serving with the scallops.

3. Heat a non-stick frying pan over a high heat and add the curry oil. Season the scallops generously with salt and sear in the hot oil for 1 minute on each side until golden-brown.

4. To serve, heat the watercress puree and spoon a line on each plate. Lay 3 scallops on top of the puree and a teaspoon of marmalade on each scallop, then finish with a drizzle of the curry oil.

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