4 onions, sliced into rings

1 dessertspoon coriander seed

6 star anise

1 dessertspoon cumin seeds

2 onions, chopped finely

1 clove garlic, chopped roughly

1 walnut-sized piece of ginger,

sliced roughly

2 chillies, chopped finely

3 dessertspoons turmeric powder

2 dessertspoons tomato paste

2 cups fish stock, if you have it; water if you don’t

250ml whipping cream

salt

black pepper

lemon juice

½ dozen scallops each

chives

1

The onions. Heat a little oil in a pan and add the onion rings. Cook slowly until they turn brown, stirring constantly so they don’t stick to the bottom of the pan. This is a slow, tedious process, as the onions gradually go through several colour changes and changes in consistency. As they give off their moisture, you might need to add a little water here and there. The onions are ready when quite brown, and have lost much of their bulk. Set aside for reheating later.

2

Now for the sauce. Dry roast the coriander, star anise and cumin in a hot pan, working the spices about the pan with a wooden spoon. The aroma is incredible. When they have roasted sufficiently, a few minutes, and your nose is tingling, remove from the heat and grind, stamp upon, or whizz up the spices. Your ’second’ coffee grinder is best for doing this.

3

Add some oil to the spice pan and gently fry the onions, garlic, ginger and chillies until the onions change colour and soften — about 5 minutes. Add the turmeric, mixing it through thoroughly, the roasted spices, tomato paste and the stock/water. Reduce gently until the mixture thickens, and then puree. It should be quite thick — there will be enough to form a base for several meals.

4

To 2 large tablespoons of the sauce base, add the cream and cook gently, stirring constantly. Cook until the cream has reduced and cooked through. Strain through a fine sieve. The sauce should have a rich orange-yellow colour. Test for seasoning and add lemon juice to taste. Keep warm. Heat the oven to 220°C. (You can approximate this sauce by cooking some onions with garlic, ginger and curry powder, and then working cream through.)

5

Cook the scallops in a hot pan in a little oil, giving them each plenty of space. Toss them about until they are all sizzling, and then place in the oven for 3–5 minutes, until firm and just done.

6

While the scallops are cooking, re-heat the onions and toss the chives through. Add a little sauce to the scallops and serve with the sauce clinging to the scallops and a spoonful of the caramelised onions on the side.