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Scallops with curry, saffron and coconut

0.75 h 4 raciones
Difficulty: 
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Ingredients

Scallops
Yellow curry paste
Carrot
Onion
Garlic
Saffron
Flying fish roe (tobiko)
Oil
Salt
Coconut milk.

 METHOD

  1. The sauce: fry the vegetables with the curry and saffron; once tender, add in the coconut milk, then grind.
  2. In a pan, mark the scallop on both sides.
  3. Serving: with the sauce as a base, place the scallop on top and decorate with the flying fish roe.
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