Crispy Sea Bass & Seared Scallops Drizzled With Curry Leaf Butter On A Bed Of Crushed Masala Potatoes

Instructions

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

METHOD FOR MASALA CRUSHED POTATOES

1. Add some oil to a saucepan on medium heat, sauté the onion until starting to soften.
2. Then add the mustard seeds, cumin seeds and curry leaves and cook until the seeds start popping.
3. Add the ginger, garlic and green chillis, cook for another minute until starting to brown.
4. Then add the adjwain, coriander powder, garam masala, amchur, turmeric and salt, cookout the spices for a few minutes. 
5. Add the potatoes and crush them with the back of a spoon
6. You can pour in a little water if needed to get the potatoes to your desired consistency
7. Mix in the chopped coriander and set aside covered until ready to use

METHOD FOR SCALLOPS AND SEA-BASS

1. Rub the sea bass fillets in 4 tbsp of curry leaf butter and the crushed garlic all over (1 tbsp butter per fish fillet)
2. Heat a large frying pan over medium heat. Once hot, add the sea bass skin, slide down and cook for 5 minutes until the skin turns golden and starts to crisp. Flip carefully and cook for a further minute.
3. The butter should be foaming slightly, and the garlic should be a deep golden brown if needed. Add a little oil or turn down the heat if it is burning.
4. Once cooked, remove it onto a plate.
5. Clean down the pan with a kitchen towel and use the same pan for cooking the scallops on medium-high heat and a drizzle of olive oil, then add the scallops in a single layer flat side down
6. Cook until golden brown, about 2-3 minutes, turn the scallops over and cook for a further 1-2 minutes, add 2 tbsp of curry leaf butter to the pan and baste the scallops with the butter, set aside.
7. Spoon the crushed masala potatoes into the bottom of a large serving dish
8. In a small saucepan, melt a few slices of the curry leaf butter
9. Add the seared scallops and crispy sea bass on top of the potatoes along with the peas, drizzle with the curry leaf butter and garnish with red onion slices and lemon wedges
10. Serve hot and enjoy!