Pea and watercress fritters with scallopps in curry sauce recipe
Christmas recipe our Taste writers have recieved the most compliments for over the years.
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Ingredients
- Pea and watercress fritters
- 200 grams frozen peas, blanched in boiling water for 1-2 minutes, then drained
- 3 eggs, separated
- 2 teaspoons cumin
- 1 cup watercress leaves, roughly chopped
- 3/4 cup fresh breadcrumbs
- 1 zest of 1 lemon
- 60 grams feta, crumbled
- 1 teaspoon baking powder
- 3 tablespoons vegetable oil (for frying)
- Curry sauce
- 40 grams butter
- 30 grams shallots or onions, chopped
- 1 tablespoon mild curry powder
- 40 millilitres white wine
- 125 millilitres fish stock
- 50 millilitres coconut cream
- squeeze lime juice
- Scallops
- 16 scallops (remove roe if preferred)
- 2 tablespoons olive oil
- 2 knobs butter
- 1 tablespoon chopped chives
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