Curried Scallops With Cucumber Sauce And Salmon Pearls Food

CURRIED SALMON WITH MANGO CHUTNEY

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the shallot, serrano, 1/4 teaspoon curry powder and a pinch each of salt and pepper. Cook, stirring, until the shallot is lightly browned, 2 to 3 minutes. Stir in the mango, raisins, 2 tablespoons vinegar and 1 cup water. Reduce the heat to medium low and simmer, stirring and lightly mashing the mango chunks, until the chutney thickens, 10 to 15 minutes.
• Meanwhile, rub the top and sides of the salmon with the remaining 1 teaspoon curry powder; season with salt and pepper. Lay the salmon skin-side down in a cold nonstick skillet. Place the skillet over medium heat and cook until the salmon skin is crisp and the fish is almost cooked through, 10 to 12 minutes. Flip and cook 1 to 2 more minutes.
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chard stems, garlic and a pinch each of salt and pepper. Cook, stirring, until crisp-tender, about 3 minutes. Add the chard leaves and cook, stirring, until tender, 3 to 5 minutes. Add a few tablespoons of water if the pan is dry.
• Stir the mint and 1/2 teaspoon vinegar into the mango chutney. Season with salt and up to 1/2 teaspoon more vinegar as needed. Divide the chard and salmon among plates. Spoon the mango chutney on top of the fish; sprinkle with more mint.

SCALLOPS WITH CURRIED CAULIFLOWER

Steps:

• Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the cauliflower, red onion, 3 tablespoons olive oil, 1/2 teaspoon salt, the garlic and curry powder in a large bowl. Spread on the hot baking sheet and roast, without stirring, until very tender and well browned in spots, about 25 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the scallops with salt, add to the skillet and cook, undisturbed, until well browned on the bottom, about 3 minutes. Flip and cook until no longer translucent, about 1 more minute; transfer the scallops to a plate.
• Toss the cauliflower mixture with the raisins and cashews and divide among plates. Top with the scallops and cilantro; drizzle with the yogurt. Serve with lime wedges.

CURRIED SCALLOP KEBABS WITH SQUASH

Steps:

• Preheat a grill to medium high and brush the grates with vegetable oil. Toss the scallops with the olive oil and curry powder in a large bowl; season with salt and pepper. Thread the scallops, cherry tomatoes and squash onto eight 10-inch skewers.
• Combine the melted butter and ginger in a small bowl. Grill the kebabs, covered, turning once, until marked and cooked through, 5 to 7 minutes. Remove from the grill and brush with the ginger butter. Sprinkle with the cilantro and serve with lime wedges.

CURRIED SCALLOPS

Steps:

• Melt butter, add onion and cook gently until softened.
• Add flour and curry powder, mix well.
• Gradually add milk and mayonnaise, stirring continuously.
• Cook until sauce starts to thicken, then add scallops.
• Leave on heat until scallops are just cooked - Don't over cook them!
• Remove from heat, add egg and lemon juice.
• Stir well, and serve hot over rice, or leave to cool and make into pies.

CURRY SCALLOPS AND RICE

Steps:

• Prepare pilaf mix according to package directions, using 1 tablespoon butter., Meanwhile, in a large skillet, saute scallops in remaining butter until firm and opaque. Remove and keep warm. In the same skillet, saute peppers until tender. Stir in the scallops, rice, parsley and salt.

CURRIED SCALLOPS WITH CUCUMBER SAUCE AND SALMON PEARLS

Steps:

• With a paring knife, remove the skin from the outside of the cucumber. Coarsely chop the skin. Discard the remaining cucumber or reserve for another use. In a blender, puree the cucumber, parsley, and vinegar and season with salt and pepper. Add the egg yolks and sugar and blend for 30 seconds to combine. With the blender running, add the oils in a slow steady stream to form an emulsion. Season, to taste. Refrigerate until ready to use.
• Season the scallops with salt and pepper and set aside. Place the curry powder in a small saute pan and heat over medium heat, stirring constantly. Cook for 30 seconds or just until you can really smell the curry. Immediately remove from the pan and place in a shallow bowl or plate. Add the flour and mix well. Dredge the scallops in the curry mixture, shaking off any excess. Set aside on a clean plate.
• Heat a large saute pan over high heat. When the pan is hot, add the peanut oil and heat just to smoking. Add the scallops and saute for 30 seconds. Turn the scallops and add the butter and saute for an additional 30 seconds on the second side. Remove from the pan to a paper towel-lined plate.
• Place a small pile of watercress on 6 plates. Top the watercress with a scallop shell. Place some sauce in each scallop shell. Top with 1 scallop. Garnish with 1 tablespoon salmon caviar and chive flowers.

CURRY SCALLOPS

Steps:

• Heat oil in a wok over medium temperature and saute garlic, onion and capsicum a few minutes.
• Add scallops, season with pepper and sprinkle curry powder over the top, mix well and cook around one minute stirring to cover scallops with the curry powder.
• Reduce temperature a little, add cream, milk and wine and cook gently around 5 minutes.
• Add flour and cook around 5 minutes more or until thickened.

SAUTEED SEA SCALLOPS WITH CURRY

Steps:

• Cook carrots in large pot of boiling salted water 2 minutes. Add cucumbers and cook until all vegetables are crisp-tender, about 1 minute longer. Drain well. Pat scallops dry with paper towels. Sprinkle with salt and pepper. Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Working in batches, add scallops; sauté until golden and just cooked through, about 2 minutes per side. Transfer to platter.
• Add cream, ginger and curry powder to same skillet. Add any accumulated juices from scallops on platter. Reduce heat to medium. Simmer until slightly thickened, about 3 minutes. Add remaining 2 tablespoons butter; whisk until melted. Season to taste with salt and pepper. Return scallops to skillet. Add carrots and cucumbers; toss to combine. Cook just until scallops and vegetables are heated through, about 1 minute.

SHRIMP AND SCALLOP CURRY

Steps:

• Combine shells, green onion, garlic and curry powder in medium skillet over med.
• high heat and cook for 1 minute.
• Blend in cream and wine.
• Increase heat to high and cook, stirring constantly for 5 minutes.
• Remove from heat.
• Discard shells.
• Set sauce aside.
• Season shrimp and scallops with salt, pepper and curry powder.
• Heat butter in saucepan over med.
• high heat.
• Add shrimp and scallops in batches and cook for 2 minutes.
• Remove shrimp and scallops from pan and set aside.
• Add cream sauce to pan and cook until sauce is thick about 3 minutes.
• Return shrimp and scallops to saucepan.
• Blend in parsley.

SALMON AND SPINACH TERRINE WITH CUCUMBER-DILL SAUCE

Steps:

• Preheat oven to 325^F.
• Spray an 8+1/2x4+1/2x2+1/2 loaf pan with cooking spray.
• In a small saucepan over medium low heat, melt the butter.
• Add shallots and saute 2 minutes, until tender.
• Add the dry vermouth and simmer until liquid is reduced to 1 tablespoon, about 6 minutes.
• Place salmon and scallops in the bowl of a food processor and pulse until finely chopped.
• Add shallots mixture, breadcrumbs, egg, salt, pepper and hot pepper sauce.
• With the machine running, add the whipping cream gradually, and process until just pureed.
• Combine 1 cup salmon puree with the spinach in a medium bowl.
• Spread half of remaining puree in pan.
• Spread spinach/ salmon mixture over puree in pan.
• Spread remaining salmon puree over spinach/salmon puree.
• Cover with buttered wax paper.
• Place loaf in a roasting pan.
• Add enough hot water to come 1/2 inch up sides of loaf pan.
• Bake terrine until center registers 140^F, about 55 minutes.
• Place loaf pan on a rack and cool.
• Remove wax paper.
• Cover with plastic wrap and chill until cold-at least 4 hours or up to 1 day.
• Invert terrine onto a platter.
• Cut crosswise into 12 slices.
• Place each slice on an individual serving plate.
• Spoon Cucumber-Dill sauce alongside.
• Garnish with dill sprigs.
• Cucumber-Dill Sauce: In a medium bowl, combine cucumber and salt.
• Let stand 30 minutes.
• Drain in a colander and rinse well.
• Pat dry with paper towels.
• In a small bowl, combine the cucumber, sourcream, milk and dill.
• Season.
• Cover and refrigerate at least 2 hours.