GRILLED SCALLOPS WITH CURRIED NOODLES 1 tablespoon peanut oil 2 tablespoons finely chopped garlic 2 tablespoons Indian Madras curry paste 1/2 teaspoon turmeric 1 teaspoon salt 1 teaspoon sugar 1 cup coconut milk 3 teaspoons lime juice 2 tablespoons soy sauce 250g angel hair pasta 12 scallops in their shells Chervil leaves Vegetable oil for frying

Place peanut oil in a saucepan or wok over medium heat. Add garlic, and stir-fry for 30 seconds. Add curry paste, turmeric, salt, sugar, coconut milk, lime juice and soy, and simmer for 5 minutes.

Place pasta in rapidly boiling water and cook according to manufacturer's instructions. Drain and toss with about two-thirds of the curry dressing.

Remove scallops from the shell with a sharp knife, and trim off the dark strings of intestinal tract. Rinse shells until clean, and dry with paper towel. Place 3 shells on each large plate with some chervil leaves on each shell. Place angel hair pasta in one large, warmed bowl and set aside.

Heat nonstick frying pan over high heat for 2 minutes. Add vegetable oil and heat. Add scallops and cook for 2 minutes, then turn and cook for 1 minute. Remove from pan, place 1 scallop on each shell and spon a little curry dressing over each and serve with pasta.

Serves 4.

NOTE: The curry dressing is also delicious over freshly cooked baby potatoes sprinkled with chopped coriander, and served with grilled chicken.

Bills - Breakfast, Lunch + Dinner, Bill Granger