Curried Scallops

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Great British Chefs

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Ingredients

12 scallops, cleaned and coral removed

4 tsp of curry powder

2 tsp of salt

2 tbsp of olive oil

150 g of red lentils, soaked overnight and drained

240 ml of chicken stock

2 tsp of ground turmeric

50 g of unsalted butter

1 onion, peeled and diced

2 tsp of cumin seeds

100 ml of coconut milk

50 g of baby spinach

1 bunch of coriander, chopped

salt

1 apple, peeled and cored

1 tomato, skin removed and diced

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