Scallops have a strong enough flavour to carry the watercress and the curry oil gives it just a little spice.


  • Curry oil

  • 3 tablespoons medium curry powder

  • Water to make loose paste

  • ½ tsp of salt

  • 350ml grapeseed oil

  • Watercress

  • 10 ounces watercress leaves

  • 4 ounces spinach leaves

  • 100 mls double cream

  • Marmalade

  • 3 tbsps quality orange marmalade, chunky cut

  • 1 tbsp white wine vinegar

  • 1 tsp water

  • Pepper

  • Scallops

  • 12 large scallops cleaned of roes

  • 2 tbsps curry oil

  • Fine salt to taste


  • Curry oil:

  • 1.

    Mix paste and slowly add oil. Let stand for 1 hour to settle. Use the top, yellow oil for cooking scallops and garnish.

  • Watercress:

  • 1.

    Put a pan of salted water on to boil. Squash in all the watercress and spinach and simmer for 3 minutes. Drain in a colander and extract as much water as possible. Put the leaves in a food processor and blend to a fine puree, add the cream and continue to blend until fine and smooth. Check the seasoning, and pour into a small saucepan for reheating and serving with the scallops.

  • Marmalade:

  • 1.

    Heat in a saucepan and season with pepper to taste, reserve.

  • Scallops:

  • 1.

    Heat a non stick sauté pan over a high heat, add the curry oil, season the scallops with salt to taste, and sear in the hot oil for 1 minutes on each side. They should be nice and golden brown on each side. To serve heat the watercress puree and spoon a streak on each plate, top with 3 scallops, top each scallop with a small teaspoon of marmalade and finish with a drizzle of curry oil.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1909kj
  • Fat Total 141g
  • Saturated Fat 24g
  • Protein 156g
  • Carbohydrate 27g
  • Sugar 10g
  • Sodium 2140mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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