Scallops in a Saffron Broth

Broth

• 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

Scallops

• 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

Method

Broth

1. Crumble saffron into the boiling water and set aside to steep.
2. Heat oil in a large shallow pan over medium heat. Add the garlic and shallots, stir and cook to soften.
3. Pour in the wine and saffron water, stir and bring to the boil. Reduce the heat and leave to simmer for 5 minutes.
4. Stir in the chopped tomato and half the coriander.

Scallops

1. Gently dry roast the coriander and cumin seeds in a frying pan and place in a spice grinder.
2. Remove the seeds from the cardamom pods and add to grinder.
3. Blend the spices to a fine powder and stir them into a bowl with the flour and Kashmiri chilli powder.
4. Pat the scallops dry and season with the salt.
5. Heat the oil a non-stick pan over a medium heat. Press just one side of each scallop into the spice mixture.
6. 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.
7. 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.