Scallops and mussels cooked with aromatic spices, finished with a tomato, coriander and butter emulsion.
Prepare the mussels by washing in cold water and removing the beards. Discard any broken shells or mussels that are open and will not close when tapped against the chopping board.
Finely dice the garlic, onion and chilli. Chop the tomato into quarters
Remove the leaves from the coriander and roughly chop.
Heat a large saucepan, when hot add a splash of oil and the cook the scallops on one side for two minutes, remove and reserve for later. Now add the mustard seeds and fry for 30 seconds, add the rest of the dry spices and cook for another 30 seconds, add a splash of oil and then the onion. After a minute add the chilli, curry leaf and the garlic. Cook for a minute or two more and then add the mussels, pour in the beer and cover with a lid to steam open. Remove the mussels and discard any that aren't open. Reduce the cooking liqueur by half then add the coriander, salt and whisk in the diced butter to thicken the sauce.
Place two scallops in each bowl, top with the mussels, pour over the sauce and top with the diced tomato and coriander cress.
«Fresh is always best when using seafood, if you cant find fresh scallops or mussels use whatever fresh shellfish you can, crab, lobster or even white fish like bass or bream would work.»