Nariyal Scallops

• 12 scallops for a starter or 24 for a main
• 2 limes 
• 1 tsp salt (or to taste)
• 1 tbsp coconut oil
• ½ tsp cumin seeds
• 10 curry leaves
• 2 shallots, finely chopped
• 1 green chilli, finely sliced
• 4 garlic cloves, finely sliced
• 250ml coconut milk
• 2 tomatoes, very finely diced
• coriander leaves, large pinch

Method

1. Marinade the scallops in 2 tablespoons of lime juice and turmric for 10 minutes
2. Heat coconut oil and fry cumin seeds and curry leaves until they splutter
3. Add the shallot and cook to soften them for about 5 minutes, do not let them brown.
4. Add garlic, chilli and salt then cook for a few minutes until the garlic has softened.
5. Pour in the coconut milk and bring to tempurature. 
6. Reduce the heat and leave to simmer for a minute then add the sacllops and stir to coat with the sauce. Cook on a gentle heat for 3 minutes until the scallops are just cooked through.
7. Remove the pan from the heat and check the seasoning adjust if required. 
8. Stir in the tomatoes and coriander with a squeeze of a little more lime - serve straight away.