Ingredients

• 1 tbsp butter
• ½ shallot
• finely chopped
• 1 new potato
• chopped
• ¼ fennel bulb
• finely sliced
• 2 tbsp white wine
• ¼ tsp curry powder
• 2 tbsp double cream
• 1 tbsp butter
• 2 scallops
• trimmed
• shells removed; one shell reserved and cleaned
• sprig fresh dill
• to garnish

Directions

• For the sauce
• heat the butter in a pan and gently fry the shallot until softened but not coloured.
• Add the new potato and fennel and fry for 2-3 minutes.
• Add the wine and boil until the liquid is reduced by half.
• Add the curry powder and cream and simmer for 3-4 minutes
• or until slightly thickened. Season
• to taste
• with salt and freshly ground black pepper and set aside in a warm place.
• For the scallops
• heat the butter in a separate pan. Fry the scallops for one minute on each side
• or until cooked to your liking.
• To serve
• place the scallops into the reserved shell
• pour over the sauce and garnish with dill.