Scallops in a Saffron Broth

Name: Scallops in a Saffron Broth
Cuisine: Indian
Ingredients: Large pinch of saffron; 1 cup water; 2 tablespoons of oil; 4 clove garlic, minced; 2 large shallots, finely chopped; half cup dry white wine; 1 tomato, seeded and finely diced; 1 tbsp fresh coriander, chopped; Freshly ground pepper; 12 large sea scallops; 1 tbsp oil; 1 tbsp coriander seeds; 1 tbsp cardamom seeds (pods shelled and seeds removed); half tbsp Kashmiri chilli powder; 1 tbsp cumin seeds; 3 tbsp of flour; 1 tsp dried chilli flakes

Instructions

A dish I created when I was hosting a fusion evening at a local French restaurant exploring the flavours from the Pondicherry region in India. In 1670 the South Eastern coast was home to the arrival of the French where Pondicherry remained under French rule until 1954. This dish is an amalgamation of all that is French with a little gentle Indian spicing so the flavour of the scallops really comes through. I am very proud of this dish and think it makes an amazing starter especially if you are trying to impress someone.

Updated at: Wed, 10 Dec 2025 21:20:33 GMT