SEARED CURRY SCALLOPS
These curry scallops are perfectly seared, tender and absolutely gorgeous. They're not served in a curry sauce, however. The spices are seared directly into the scallops, giving them a fantastically flavorful crust while not overpowering their rich, natural flavor.
Provided by Genevieve Morrison
Categories Main Course
Time 9m
Number Of Ingredients 7
Steps:
- In a small bowl, add ½ tsp. curry powder, ¼ tsp. garlic powder, ⅛ tsp. onion powder and ⅛ tsp. cardamom. Add 1 tsp. grapeseed oil and stir. Set beside the oven.
- Pat 5 sea scallops dry and set them in a bowl beside the spiced oil. Slice a lime in half and set one of the halves beside the scallops and oil. You want to have everything easily accessible because the cooking process will be FAST.
- Place a heavy sauté pan on your hottest burner and turn the heat too HIGH. Allow it to heat for at least 30 seconds before adding 1 tsp. grapeseed oil (not the spice mixture) and quickly add the scallops. Using tongs, make sure they've all touched the oil and spread them out in the pan. NOTE: You may want to use a spatter screen for a minute because the oil will likely sizzle.
- Allow them to sear on one side for 1½ minutes without touching them. Flip them over and allow them to sear for 1½ minutes. Quickly add the spice-oil mixture, and flip them, making sure they're smeared in the oil. Allow them to cook for just 30 seconds more.
- Quickly turn off the heat, and spray the pan with lime juice. Allow it to steam for a few seconds. Remove the scallops and serve.
Nutrition Facts : ServingSize 1 scallop, Calories 33 kcal, Carbohydrate 2 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 59 mg, Fiber 1 g, Sugar 1 g
CURRY SCALLOPS
Nice way to enjoy scallops. The use of flour with curry powder might sound unusual because of the natural thickening effect of the curry, but I find it gives a bit of bulk to the curry without making it too strong.
Provided by Peter J
Categories Australian
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 474, Fat 21.3, SaturatedFat 8.8, Cholesterol 127.5, Sodium 434, Carbohydrate 23.2, Fiber 2.9, Sugar 5.1, Protein 45.6
SCALLOPS WITH WILTED SPINACH
Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.
Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 964mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
CURRIED SCALLOPS
This is my favourite recipe for curried scallops. It is creamy and rich, with a nice tangy flavour to the sauce. This is the mixture I use for my curried scallop pies, or you can just serve it over rice.
Provided by Sara 76
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 276, Fat 11.7, SaturatedFat 6.4, Cholesterol 120, Sodium 339, Carbohydrate 14.7, Fiber 0.8, Sugar 1.4, Protein 27.1
CURRIED SCALLOPS WITH SPINACH
This recipe comes from the Alli website. This is a recipe for 1. I add drained pineapple topped with cottage chesse for dessert. It's a nice healthy meal.
Provided by Cook Eleanor
Categories Low Cholesterol
Time 30m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta acorrding to package directions; drain and keep warm.
- In a small skillet, melt margarine over medium-low heat.
- Add the onion (washed and chopped) to skillet and cook, stirring occasionally, until it starts to soften, about 3 minutes.
- Stir in curry powder and cook for 1 minute more.
- Transfer the onion mixture to a blender or food processor and add the tomato paste, broth and evaporated milk.
- Puree until smoothe. Return the sauce to the skillet and bring to a simmer.
- Stir in the spinach (washed and chopped) and scallops.
- Simmer, covered, until the scallops are just done, 3 to 5 minutes.
- Toss pasta with olive oil and drained tomatoes, and serve with scallops and spinach.
Nutrition Facts : Calories 460.4, Fat 14.1, SaturatedFat 2.6, Cholesterol 28.4, Sodium 809.9, Carbohydrate 57.8, Fiber 4, Sugar 9.1, Protein 26.1
BAY SCALLOPS WITH SPINACH AND GARLIC
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 10m
Yield Four servings
Number Of Ingredients 9
Steps:
- Heat 1 teaspoon of oil in a large pot over medium heat. Add the garlic and lemon zest and cook, stirring constantly, for 20 seconds. Add the spinach and toss from time to time until wilted. Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep warm.
- Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the scallops and sauté until just cooked through, about 1 minute. Remove the scallops from the pan and add the lemon juice and wine. Cook, scraping the bottom of the pan, for 15 seconds.
- Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste. Place a mound of spinach in the center of 4 plates and surround with scallops. Serve immediately.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 858 milligrams, Sugar 1 gram, TransFat 0 grams
SAUTEED SEA SCALLOPS WITH CURRY
Categories Shellfish Appetizer Sauté Scallop Spring Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 first-course servings
Number Of Ingredients 8
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.
More about "curried scallops with spinach food"
CURRIED SCALLOPS WITH SPINACH - CURRY RECIPES - INDIAN …
From delish.com
Cuisine IndianCategory Dinner, Lunch, Main DishServings 4Estimated Reading Time 1 min
- Add the onion and salt and cook, stirring occasionally, until the onion starts to soften, about 3 minutes.
10 BEST CURRIED SCALLOPS RECIPES | YUMMLY
From yummly.com
COCONUT CURRY SCALLOPS - CLEAN EATING
From cleaneatingmag.com
CURRIED SCALLOPS WITH SPINACH - BIGOVEN.COM
From bigoven.com
SCALLOP CURRY - WEST COAST KITCHEN GARDEN
From sabrinacurrie.com
Ratings 31Category Main CourseCuisine Asian, ThaiTotal Time 36 mins
10 BEST CURRIED SCALLOPS RECIPES | YUMMLY
From yummly.com
CREAMY CURRIED TASMANIAN SCALLOPS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
10 BEST CURRIED SCALLOPS RECIPES | YUMMLY
From yummly.com
10 BEST CURRIED SCALLOPS RECIPES | YUMMLY
From yummly.com
GREEN CURRY SCALLOPS WITH MANGO CILANTRO SALSA - PINCH OF YUM
From pinchofyum.com
10 BEST CURRIED SCALLOPS RECIPES | YUMMLY
From yummly.com
STEPH'S CHICKPEA CURRY WITH SPINACH AND RICE - PINCH OF YUM
From pinchofyum.com
SCALLOPS IN GREEN CURRY SAUCE RECIPE - SERIOUSEATS.COM
From seriouseats.com
CURRIED SCALLOPS RECIPE WITH DHAL AND COCONUT - GREAT BRITISH CHEFS
From greatbritishchefs.com
10 BEST CURRIED SCALLOPS RECIPES | YUMMLY
From yummly.co.uk
SPINACH CRESPOLINI RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
SPICY COCONUT CURRY SCALLOPS | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love