Curried Scallops With Tomatoes Food

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CURRIED SCALLOP KEBABS WITH SQUASH



Curried Scallop Kebabs with Squash image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Vegetable oil, for the grill
1 1/2 pounds sea scallops, "foot" muscles removed
1 tablespoon extra-virgin olive oil
1 teaspoon curry powder
Kosher salt and freshly ground pepper
1 pint red or yellow cherry tomatoes
1 yellow squash, quartered lengthwise and sliced 1/2 inch thick
4 tablespoons unsalted butter, melted
1 teaspoon grated peeled ginger
1/4 cup roughly chopped fresh cilantro
Lime wedges, for serving

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 WITH TOMATOES



Curried Scallops with Tomatoes image

Provided by Mark Bittman

Categories     Pepper     Tomato     Yogurt     Dinner     Lime     Peanut     Scallop     Spice     Curry     Cilantro     Boil     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 8

3 medium ripe tomatoes
1 tablespoon peanut or vegetable oil
1 1/2 to 2 pounds large sea scallops
Salt and freshly ground black pepper
2 tablespoons curry powder, or to taste
1/2 cup heavy cream, sour cream, or yogurt, optional
Juice of 1 lime
1/2 cup washed, dried, and chopped fresh cilantro

Steps:

  • 1.Core the tomatoes (cut a cone-shaped wedge out of the stem end), then cut them in half horizontally. Gently squeeze out the liquid and shake out most of their seeds. Chop their flesh into 1/2-inch pieces and set aside. Heat a 12-inch nonstick skillet over medium heat for about 3 minutes. While it is heating, sprinkle the scallops with salt and pepper and spread the curry powder on a plate.
  • 2. Add the oil, then quickly dredge the scallops lightly in the curry powder and add them to the pan. About 2 minutes after you added the first scallop, turn it-;it should be nicely browned (if it is not, raise the heat a bit). When the scallops are all browned and turned, cook for another minute, then add the tomatoes and the cream if you're using it (if you are using yogurt, lower the heat immediately; it must not boil).
  • 3. Heat the tomatoes through, then taste and add more salt and pepper if necessary. Sprinkle with the lime juice, stir in the cilantro, and serve.
  • Keys To Success
  • SINCE YOU'RE USING a large quantity of curry powder here, it should not be super-hot. (This is obviously a matter of taste, but I prefer a mild, sweet curry.) The powder itself must be fairly fine; if it is too coarse, the resulting crust will be gritty rather than crisp.
  • DREDGE THE SCALLOPS lightly in the curry, not as heavily as you would in flour.
  • KEEP THE SCALLOPS rare; they're at their best that way, and perfectly safe, as long as they're fresh.

CURRIED SCALLOPS



Curried Scallops image

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

500 g scallops
45 g butter
2 tablespoons flour
2 teaspoons curry powder
1 1/2 cups skim milk
1/2 cup low-fat mayonnaise
2 teaspoons lemon juice
1 egg
1 onion, finely chopped

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

SEARED CURRIED SCALLOPS WITH ZUCCHINI



Seared Curried Scallops with Zucchini image

Categories     Shellfish     Vegetable     Sauté     Dinner     Seafood     Scallop     Curry     Zucchini     Summer     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 7

1 lb sea scallops
1 teaspoon curry powder
1 1/2 to 2 tablespoons vegetable oil
1 teaspoon finely grated peeled fresh ginger
1 garlic clove, minced
2 medium zucchini (3/4 lb total), halved lengthwise and cut diagonally into 1/2-inch-thick slices
Garnish: fresh cilantro sprigs and lime wedges

Steps:

  • Remove tough muscle from side of each scallop if necessary. Pat scallops dry and sprinkle with curry powder and salt and pepper to taste. Heat 1/2 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sear scallops in 2 batches, adding another 1/2 tablespoon oil if necessary, until golden, 1 to 2 minutes on each side. Transfer scallops to a plate.
  • Add remaining tablespoon oil to skillet, then cook ginger and garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add zucchini and salt and pepper to taste, then cook, stirring frequently, until crisp-tender, 4 to 5 minutes.
  • Return scallops to skillet with any juices accumulated on plate and toss with zucchini just until heated through, about 1 minute.

GRILLED SCALLOPS WITH CURRIED TOMATO COULIS



Grilled Scallops with Curried Tomato Coulis image

Categories     Tomato     Quick & Easy     Scallop     Curry     Grill     Grill/Barbecue     Gourmet

Yield Serves 2

Number Of Ingredients 9

2 large shallots, sliced thin
2 tablespoons olive oil
1 teaspoon mustard seeds
1 1/2 teaspoons curry powder
1/2 teaspoon sugar
6 plum tomatoes, seeded and chopped
2 teaspoons balsamic vinegar
vegetable oil for brushing the grill pan
3/4 pound sea scallop

Steps:

  • In a skillet cook the shallots in the olive oil over moderate heat, stirring, until they are softened, stir in the mustard seeds and the curry powder, and cook the mixture, stirring, for 1 minute. Stir in the sugar, the tomatoes, and salt and pepper to taste and cook the mixture, stirring, for 2 minutes, or until the tomatoes begin to release their juices. Stir in the balsamic vinegar and keep the coulis warm. Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and brush it with vegetable oil. Add the scallops, patted dry, and grill them for 2 1/2 minutes on each side, or until they are just firm. Divide the coulis between 2 plates and top each serving with half the scallops.

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