6 scallops
2 tbsp flour
½ tsp curry powder
½ tsp chilli powder
¼ tsp salt
¼ tsp pepper
4 tbsp butter
6 Mushrooms
2 Shallots
2 garlic cloves (minced)
150ml white wine
3 tbsp cognac
3 tbsp double cream

Topping
2 tbsp butter
1 garlic clove (minced)
3 tbsp breadcrumbs
6 tbsp fresh parsley (finely chopped)
6 tbsp parmesan cheese (grated)
Fresh lemon juice

The epitome of starters. Just amazing.

Mix the flour with and curry powder, chilli powder, salt and pepper. Add the scallops to the bowl and toss until thoroughly coated in the spiced flour mixture.

For the topping melt the butter then add the minced garlic, bread crumbs, finely chopped parsley and parmesan cheese. Set to the side

Set the oven to grill function.

Take a large skillet and melt the butter on medium heat. Sauté the scallops in the butter on both sides until golden brown, about 4 minutes. Transfer the scallops to a plate and cover to keep warm.

Now add the mushrooms and onions to the skillet. Fry at medium-high heat for 4 minutes until they start to turn light brown. Add the white wine to the pan and stir well. Reduce the heat, add the double cream and simmer until the sauce has reduced by half.

Remove the pan from the heat and stir in the Cognac. Divide the mushroom mixture between six scallop shells. Place the scallops on the mushroom mixture and then sprinkle with the topping mixture.

Place the dishes under the grill. Grill until the scallop mixture is hot and the cheese is browned on top, about 3 to 4 min. Sprinkle with fresh lemon juice and serve immediately.