Summary

Ingredients

• 250 g spahetti
• 12 scallop (s)
• 1 tablespoon curry powder, mild (Madras curry)
• 0.5 teaspoon ½ turmeric
• 1 teaspoon sugar, brown
• 2 tablespoon soy sauce
• 250 ml coconut milk
• 1 lime (s), juice it
• Oil, (peanut oil)
• sea-salt
• Pepper, black

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Instructions

1. Cook the spaghetti al dente in plenty of salted water.
2. For the sauce, heat about 1 teaspoon of peanut oil in a saucepan and sweat the curry powder and turmeric powder in it. Then add the sugar and let it caramelize briefly. Deglaze with soy sauce, coconut milk and lime juice and simmer gently for about 5 minutes.
3. Rub the mussels with a few drops of oil and season with black pepper. Heat a grill pan strongly and grill the mussels on one side until a nice brown crust forms. Then turn and fry only briefly on the other side. Finally, pour some sea salt over the mussels.
4. Mix the spaghetti with the sauce and serve with the scallops on preheated plates.