| 1.
Cook the scallops according to the package directions.
2.
Melt butter in a saucepan and very gently sauté the
onion, garlic and ginger until soft but not coloured.
3.
Add the garam masala and cayenne pepper, as well as one cup
of the strained juices and the coconut cream.
4.
Simmer for half an hour, then add the cornflour and the scallops.
Heat
through but do not let boil again.
5. Serve immediately with chopped coriander or parsley on
top, accompanied with rice.
(Serves
4)
|
