newsletter fr
Excluding taxes and delivery
The product just got added to your cart!


Scallops and leeks

Scallops and leeks

Here is where a dash of Garam Masala can spice up a dish as it is ready to be served - much as we might add freshly ground pepper.


  • 1 lb medium scallops
  • 2 Tbsp olive oil
  • Salt and pepper, to taste
  • 3 Tbsp butter
  • 1 medium leek, julienned
  • 1 small carrot, julienned
  • ¼ lb oyster mushrooms, julienned
  • ½ cup white wine
  • 1 Tbsp Chinese oyster sauce
  • ¼ cup heavy cream
  • 2 Tbsp tarragon or basil
  • Generous pinch Garam masala, lightly roasted and ground


  1. 1

    Wash the scallops and pat dry with a paper towel. Place the scallops in a bowl with the olive oil. Add salt and pepper and mix well.

  2. 2

    Heat a large pan on high heat. Add the scallops and spread them evenly in the pan. As soon as they have caramelized on one side, place them in a large plate. Space them generously so that they cool quickly and set aside.

  3. 3

    Add the butter and vegetables to the pan while still hot. Cook for 1 minute, stirring with a wooden spoon.

  4. 4

    Pour in the wine and the oyster sauce. Cover and continue cooking the vegetables in the steam for 2 or 3 minutes until just tender.

  5. 5

    Remove the cover; add the cream, tarragon, scallops, and their juice (if any). Mix well, and cook for a few more seconds.

  6. 6

    Place on a large platter, sprinkle with Garam Masala, and serve immediately.