Keralan Scallop Molee

This Keralan scallop molee is a fragrant, traditional dish of Kerala. This is a wonderful combination of the delicate sweetness of scallops and a rich, creamy coconut sauce, infused with the aroma of curry leaves and turmeric.

Ingredients

• 500g–600g Scallops, cleaned and dried
• 2 tbsp Coconut oil
• 1 tsp Black mustard seeds
• 1 Onion, finely sliced or chopped
• 2-3 Green chillies, slit
• 1 tbsp Ginger, julienned or grated
• 4-5 Garlic cloves, sliced or chopped
• 15-20 Fresh curry leaves
• ½ tsp Turmeric powder
• 400ml Thick coconut milk
• 10-12 Cherry tomatoes, halved (optional)
• Lime/lemon juice to taste
• Salt to taste 

Instructions

1. Prep Scallops: Pat scallops dry, optionally marinate with a pinch of turmeric and salt for 30 minutes.
2. Sear Scallops: Heat 1 tbsp coconut oil in a pan over high heat. Sear scallops for 1-2 minutes per side until lightly browned. Remove and set aside.
3. Make Base: Reduce heat to medium, add 1 tbsp oil, mustard seeds, and curry leaves. Once crackling, add onion, green chilies, ginger, and garlic. Sauté until onions are soft and translucent (10-12 mins).
4. Simmer Sauce: Stir in turmeric, then add coconut milk and tomatoes. Bring to a gentle simmer for 5-10 minutes until thickened slightly.
5. Combine: Return scallops to the pan, cooking gently for 2-3 minutes until just cooked through.
6. Finish: Stir in lime juice and fresh coriander. Serve with appam or steamed rice.