Pan-Seared Tandoori Scallops with White Chocolate Curry Sauce

Yield: 4 to 6 portions



12 whole Scallops
¾ cup(180 ml) Plain Yogurt
3 tbsp(45 ml) Tandoori Spice Rub
2 tbsp(30 ml) Olive Oil
1 tbsp(15 ml) Lemon Juice
1 tbsp(15 ml) Unsalted Butter, room temperature
to taste Salt

White Chocolate Curry Sauce

1 cup(250 ml) 35% Cream
¾ cup(180 ml) White Chocolate
2 tbsp(30 ml) Olive Oil
1 ½ tbsp(22 ml) Unsalted Butter
1 tbsp(15 ml) Curry Powder
1 tsp(5 ml) Minced Ginger
1 tsp(5 ml) Minced Garlic
to taste Salt and Ground Black Pepper



1)  Combine the Tandoori spice rub, salt, lemon juice and yogurt. Add the scallops and marinate for 15 minutes.

2) Heat the olive oil in a non-stick frying pan and sear marinated scallops for approximately 2 minutes per side. Reserve scallops; keeping hot.

White Chocolate Curry Sauce

1) Melt ½ tablespoon of butter in a sauce pan and sauté the ginger and garlic for 1 minute.

2) Add the curry powder and cook on very low heat for 1 minute.

3) Add the cream, bring to a boil and reduce until slightly thickened.

4) Slowly melt the white chocolate in the sauce and whisk to avoid lumps. Season to taste.

5) Serve the seared scallops in a pool of white chocolate curry sauce.


Serve the seared scallops on a bed of white chocolate curry sauce.