Scallops in saffron sauce

Time 30 minutes
Yields Serves 4
Scallops in saffron sauce
(Eric Boyd / Los Angeles Times)

To make fried curry leaves for garnish, add 8 curry leaves to 1 cup oil in a small saucepan over low heat. As the oil heats, the leaves will crinkle slightly and become crisp. Remove with a slotted spoon to paper towels. Reserve the leaves.


Season the scallops with salt and one-half teaspoon curry powder and set aside.


Heat the butter in a saucepan. Add the garlic and sweat over low heat until golden brown, about 2 to 3 minutes. Add the onion and cook until translucent, about 4 to 5 minutes. Add the remaining curry leaves, remaining 1 teaspoon curry powder, pepper and saffron. Stir for 1 minute, then add the cream and continue to stir gently until the mixture begins to thicken. Add salt to taste.


Heat the remaining tablespoon of oil in a thick-bottomed heavy skillet . Add the scallops and sear for 30 seconds on each side, or longer according to taste. Place them on the sauce on serving plates and serve hot, garnished with fried curry leaves.

From “La Porte des Indes Cookbook.” Curry leaves are available at Indian markets.

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