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Scallop fricassée with fennel and curried cream

Scallop fricassée with fennel and curried cream comes together with Butter, Curry Powder, and Double Cream. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 1/4 tsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the sauce, heat the butter in a pan and gently fry the shallot until softened but not coloured.

2. 2

   Add the curry powder and cream and simmer for 3-4 minutes, or until slightly thickened.

3. 3

   Season, to taste, with salt and freshly ground black pepper and set aside in a warm place.

4. 4

   For the scallops, heat the butter in a separate pan.

5. 5

   Fry the scallops for one minute on each side, or until cooked to your liking.

6. 6

   To serve, place the scallops into the reserved shell, pour over the sauce and garnish with dill.