When we think seafood we rarely think curry sauce. Personally, I'm a huge fan once the balance is right. You just want the spices to compliment not take over. This starter recipe is something you can try on a weekend as a nice treat. S


Makes: 10 scallops

  • 1 tbsp butter
  • 4 SAGE LEAVES (finely sliced )
  • 6 slice(2cm x 1cm) pieces s of wafer thin pancetta or wafer-thin bacon
  • 1 tsp of mild curry powder
  • 1 lemon zest & juice
  • 1 tsp salt
  • 100ml cream
  • 2 tsp of sage products peanut Rayu if available


  1. Firstly prepare the scallop if the roe is attached you can leave it or remove it.
  2. Some people like it some people don't. It’s a personal taste. To remove simply apply a little pressure to the scallop & pull away off gently.
  3. In preferably a non stick pan – fry the pancetta with no oil on a low to medium heat for 2-3 minutes.
  4. Turn up the heat to medium high & fry the scallops for 3 minutes on 1 side.
  5. Flip the scallops - add the butter, curry powder, sage & lemon.
  6. Baste the scallops with the butter for 1 minute. Reserving the liquid in the pan -Remove the scallops & pancetta & set aside.
  7. Add the cream & salt to the pan with the butter mixture & reduce by 1/3. Place the scallops in a warm bowl & add the sauce.
  8. For a lovely finish to the dish that works really well with the curry flavours add a tsp of Sage products Rayu to each dish.