Curried Scallops With Tomatoes Food

CURRIED SCALLOPS WITH TOMATOES

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.

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES

Steps:

• Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
• Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
• Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

SCALLOPED TOMATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Saute butter and onion in a medium saucepan until onion is transparent. Place salt, pepper, basil, brown sugar and tomatoes into the saucepan, stir. Stir in bread until all of the ingredients are well seasoned.
• Pour the tomato bread mixture into a greased 9x13 inch casserole. Bake for 30 to 35 minutes. Enjoy.

SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES

Steps:

• Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
• Add the wine and cook until about half the liquid has evaporated.
• Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
• Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
• Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.

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.

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 WITH SPINACH

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.

CURRIED SCALLOPS WITH FETTUCINE

Steps:

• Bring a large saucepan of water to a boil, and add a generous amount of salt. In a medium bowl, whisk together flour and 1 teaspoon curry powder; season with salt and pepper. Working one at a time, dredge the scallops in the flour mixture, turning to coat both sides. Tap off excess flour; place on a large plate.
• In a large nonstick skillet, heat olive oil over medium-high heat until it is very hot but not smoking. Add scallops, being careful not to overcrowd pan. Sear until golden on both sides, about 2 minutes per side. Transfer to a plate; keep warm.
• Deglaze skillet; add chicken stock and cream, and bring to a boil, stirring with a wooden spoon to scrape up any browned bits from the bottom. Season with salt, pepper, and remaining pinch of curry powder. Cook until sauce is slightly thickened, about 2 minutes.
• Meanwhile, cook fettucine in boiling water until it is al dente according to package directions. Drain in a colander; toss with sauce. Transfer to a serving platter. Top with scallops, and garnish with parsley. Serve immediately.

GRILLED SCALLOPS WITH CURRIED TOMATO COULIS

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.

BBQ SCALLOPS IN SHELL WITH TOMATO

Steps:

• In a small bowl combine garlic, pepper, Tabasco, parsley and tomato and mix well.
• Place a small 1/4 teaspoon dollop of butter into each scallop shell and pour equal amounts of mixture over each scallop.
• Cook over medium barbecue grill around 10 minutes or until sauce has been bubbling a few minutes.