• Prepare the crumble paste: mix with a fork the softened butter, Tipiak Breadcrumbs and the flour. Cook for 20 minutes in the oven to 180°C (gas mark 4). It has to be browned
• Chop the onion, cook it in a pan with 20 ml of oil but do not brown it. Add the ginger powder and the coconut milk
• Cook on a low heat for 3 to 4 minutes until the mix gets soft. If necessary you can add a little water during the cooking
• Mix the sauce with a knob of butter, saffron and turmeric. Add salt, pepper and a bit of citronella
• Brown the scallops in a pan on each side with the rest of oil and a bit of butter. Add salt and pepper
• Put in a dish or in individual glasses the ginger/coconut sauce, then the diced scallops. Cover with the crumble paste

Suggestion:

• You can serve this dish either hot or cold.
• If you wish, you could add citronella cuttings.