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King Scallop in Molee Sauce
King Scallop in Molee Sauce is a traditional Manx (from the Isle of Man) recipe for a classic starter of scallops served in a Kerala-style molee sauce. The full recipe is presented here and I hope you enjoy this classic Manx version of: King Scallop in Molee Sauce.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesFusion RecipesBritish RecipesManx Recipes
This is a classic fusion starter from the Isle of Man for a dish of king scallops served in a Keralan-influenced molee sauce (not to be confused with Mexican mole sauce).
Ingredients:
8 fresh king scallops, cleaned (retain the top shells and scrub these)
1 tbsp coconut oil
1/4 tsp black mustard seeds
1/4 tsp ground cumin seeds
1/2 tsp ground turmeric
1/4 tsp
Kerala masala powder
1 onion, sliced thinly
2 dried red chillies
2cm piece of ginger, peeled and very finely chopped
2 springs of fresh curry leaves
400ml coconut milk
10-12 baby plum or cherry tomatoes, halved
1 tbsp fresh coriander leaves, chopped
sea salt, to taste
Method:
Place a wok or non-stick pan over medium heat. When hot add the coconut oil and use to fry the mustard seeds until they begin to pop.
Reduce the heat to medium-low, then add the onions, curry leaves and chopped ginger.
Stir well to combine, add a pinch of salt and continue cooking for about 10 minutes, until the onions have softened and are beginning to colour a golden brown.
Scatter over the turmeric, cumin and Kerala masala then stir-fry for 60 seconds.
Now pour in the coconut milk, mix well to combine, increase the heat and bring to a boil. Reduce the heat to medium and add in the scallop meats and corals. Cover the pan and cook for about 5 minutes, until the scallops are done.
Season to taste with salt then spoon the sauce into the prepared scallop shells. Top with the meats and corals then serve.
