This quickly cooked scallop dish comes from Jackie McCabe. A large pinch of curry powder flavours the creamy sauce.
- In a deep frypan melt butter until sizzling and add the scallops. Fry until just cooked, then remove to a warm plate.
- Add cream and cook rapidly until reduced and thick, adding the curry powder and seasoning with salt and pepper.
- Return scallops to the pan, including any juices that have accumulated, and serve immediately (preferably in scallop shells) with crusty garlic bread to sop up the sauce. Accompany with a simple side salad.