Recipe: Scallop and Curry Cupcakes

1 In a mixing bowl, pour the flour and mixed baking powder, make a small well, then in it, pour the milk, the eggs beaten like an omelette, the oil, the salt, a dash of freshly ground pepper and the curry. Mix well as you incorporate the ingredients, then, once everything is homogeneous, cover with a cloth and let rest for 1/2 hour.

2 Meanwhile, prepare the scallops as described in the ingredients list, then take the cooked and drained red peppers and cut into small strips, then sauté for 20 seconds in the pan used for the scallops and set aside.

3 Preheat the oven with convection heat (if possible) to 355°F (180°C) (gas mark 6).

4 Place the small molds in front of you (Teflon or Flexipan), fill them halfway then distribute the scallop dice in equal quantities. All that's left is to cover them with the remaining batter (the mixture described in step 1 of the recipe).

5 Bake for 20 to 25 minutes.

6 Unmold after waiting 5 minutes after removing from the oven, then top with some of the red pepper strips interlaced, a drizzle of olive oil and the black olive in the middle
Enjoy cold, warm or hot and they also freeze very well.