Summary

Ingredients

• 1 shallot (s), finely diced
• 100 ml vermouth, Noilly Prat
• 100 ml cream
• 1 teaspoon curry powder
• 1 pinch cumin
• 1 pinch cayenne pepper
• pepper
• salt
• 500 g scallop (s) without corail
• 2 fig (s)
• 2 peach (s) (vineyard peaches)
• Vinegar (fig vinegar), alternatively balsamic vinegar
• pepper
• butter

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Instructions

1. Curry cream (start with this, takes the longest):
2. Sweat the shallot in butter, add the curry and cumin, toast briefly and deglaze with the Noilly Prat. Let everything reduce, add the cream and continue to simmer. Season to taste with cayenne, pepper and salt.
3. When the sauce is ready, move on to the rest:
4. Fry the scallops in olive oil on both sides for 1-2 minutes and place in the oven (70-75 ° C). In the rest of the preparation time, they cook and stay nice and juicy.
5. Add a dollop of butter to the frying set in the pan and add a quartered fig and a eighthed vineyard peach per person and sauté briefly. Season to taste with a little pepper and fig vinegar. The fruits are now covered with a touch of sauce.
6. Add the juice of the scallops, which has settled during the park time, to the curry cream, which has since been greatly reduced, and bring to the boil once.
7. Basmati rice goes well with it, and a salad bouquet also goes well with it.
8. As a starter, then served without rice, the recipe is enough for 4-6 people.