Spicy Caramelised Bacon Wrapped Scallops with a Curry Leaf Butter Drizzle

Instructions

METHOD FOR SCALLOPS

1. 1. Pre-heat oven to 220°C and line an oven tray with parchment paper
   2. Using kitchen towels, pat the scallops dry and remove any side muscles, place them in a bowl
   3. Drizzle with olive oil, add the garlic powder, cayenne pepper, paprika, salt and pepper to the scallops and mix well
   4. Wrap each scallop with half a slice of bacon and secure it with toothpicks
   5. Place the scallops in a single layer on the oven tray, spacing them out, so they are not too crowded
   6. Bake in the oven for about 15-18 minutes (less if scallops are small) until they are cooked through, and the bacon starts to char and crisp up
   7. Drizzle with a few tablespoons of melted curry leaf butter
   8. Enjoy!

METHOD FOR CURRY LEAF BUTTER

1. Toast curry leaves in a pan with olive oil and 1tsp of butter until crisp, drain, and cool.
2. Finely crush the leaves and put the softened butter in a bowl 
3. Add the curry leaves, and using a fork, mash it all together until thoroughly combined
4. Add salt to taste if you started with unsalted butter
5. Place the butter onto a piece of waxed or parchment paper
6. Shape it into a log and wrap the herb butter tight and refrigerate until set
7. Slice off portions to use and enjoy!