- Large pinch of saffron
- 1 cup water
- 2 tablespoons of oil
- 4 clove garlic, minced
- 2 large shallots, finely chopped
- ½ cup dry white wine
- 1 tomato, seeded and finely diced
- 1 tbsp fresh coriander, chopped
- Freshly ground pepper
- 12 large sea scallops
- 1 tbsp oil
- 1 tbsp coriander seeds
- 1 tbsp cardamom seeds (pods shelled and seeds removed)
- ½ tbsp Kashmiri chilli powder
- 1 tbsp cumin seeds
- 3 tbsp of flour
- 1 tsp dried chilli flakes
- Crumble saffron into the boiling water and set aside to steep.
- Heat oil in a large shallow pan over medium heat. Add the garlic and shallots, stir and cook to soften.
- Pour in the wine and saffron water, stir and bring to the boil. Reduce the heat and leave to simmer for 5 minutes.
- Stir in the chopped tomato and half the coriander.
- Gently dry roast the coriander and cumin seeds in a frying pan and place in a spice grinder.
- Remove the seeds from the cardamom pods and add to grinder.
- Blend the spices to a fine powder and stir them into a bowl with the flour and Kashmiri chilli powder.
- Pat the scallops dry and season with the salt.
- Heat the oil a non-stick pan over a medium heat. Press just one side of each scallop into the spice mixture.
- When the oil has heated, carefully place each scallop spiced-side down, into the pan. Leave to cook undisturbed for about a minute, until nicely coloured.
- Turn the scallop over and cook for a further minute or so more. Place the scallops in a bowl with a little broth and garnish with chilli flakes and some coriander.