[usr 3]
Shell the scallops and keep only the nuts. Rinse them and drain them. Reserve 16 hollow shells. Peel the shallots and chop finely.
Rinse the lemon and finely grate its zest over a bowl. Rinse the apple and cut it into 1/2 cm cubes, discarding the core. Add the apple cubes to the bowl.
Melt the butter in a 26 cm non-stick frying pan placed over high heat. Throw in the scallops and brown them quickly, 1 minute 30, turning them constantly.
Remove the scallops from the pan with a slotted spoon and set them aside in a deep dish. Add the shallots to the pan and stir for 2 minutes. Sprinkle with curry and anise and let brown for 1 minute. Pour in the yogurt and coconut milk or cream. Boil over high heat for about 1 minute, so that the sauce thickens.
Return the scallops to the skillet. Add the apple cubes with their lemon marinade. Mix. Add the chopped cilantro. Stir for 10 seconds then remove from the heat.
Divide the scallops and their sauce among the reserved shells and serve immediately. Enjoy with a spoon.
Source:The Scotto Sisters Perfume Kitchen
