Curry Crusted Sea Scallops Food

SEARED CURRY SCALLOPS

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.

THAI CURRY SCALLOPS

Steps:

• One option for this recipe is to start with a sous vide your scallops. You can check this recipe on how to sous vide scallops.
• If you're not going to sous vide them, skip this step and just ensure that you fully cook your scallops when searing them later in the recipe.
• Add oil to a skillet and saute the onions and peppers for about 5 minutes or until the onions are translucent.
• Add in ginger paste, fish sauce, curry paste, chili garlic sauce, coconut milk, juice of 3 limes, and lime zest. Season with salt and pepper to taste.
• Simmer for about 7 minutes. In a separate pan, sear your sous vide scallop for 1-2 minutes until a nice golden sear emerges.
• In a bowl, spoon the curry over a bed of jasmine rice and top with the scallops.
• Garnish with fresh herbs and 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-DUSTED SCALLOPS WITH PEA PURéE

Steps:

• Cook peas on stovetop with water (1/4 cup) according to package directions (do not drain). Pulse in a food processor with cooking water, butter, scallions, lime juice (to taste), and 1/4 teaspoon salt to a coarse purée. Season with salt.
• Stir together curry powder and 1/2 teaspoon each of salt and pepper on a plate. Pat scallops dry and coat all over with curry mixture.
• Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops in 2 batches, turning once, until browned and just cooked through, about 4 minutes per batch. Transfer with tongs to a clean plate. Serve scallops over pea purée.

CURRY-CRUSTED SEA SCALLOPS

Steps:

• Rinse and drain scallops, and pat dry with a paper towel. Toss with the curry powder, coating all sides.
• Heat a nonstick skillet on high and spray with olive oil. Saute scallops 3 minutes per side. Add salt and pepper to taste and remove to a bowl.
• Add 1/4 cup water and the apricot jam to the skillet; simmer 30 seconds, stirring to melt jam. Add cream and simmer 1 minute to thicken. Add salt and pepper to taste.
• Spoon sauce over scallops and sprinkle scallions on top.

ROASTED SEA SCALLOPS

Steps:

• In an ungreased 3-qt. baking dish, combine the first seven ingredients. Bake, uncovered, at 400° for 10 minutes or until bubbly., Stir in scallops. Bake 15 minutes longer or until scallops are firm and opaque. Serve with rice if desired.

SHRIMP AND SCALLOP CURRY

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add shrimp, scallops and green onions. Sauté just until shrimp turn pink, about 4 minutes. Add cream and lemon peel. Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes. Season with salt and pepper. Mound rice in large shallow bowl. Top with seafood curry, then cilantro.

SAUTéED SCALLOPS

Steps:

• Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
• Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

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.

KERALAN SCALLOP MOLEE

Steps:

• Look at the scallops to find a little white bit at the side - this becomes tough when cooked, so cut it off (watch our how to prepare scallops video to find out more). If you have small queen scallops, you probably won't need to halve them, but if you have large ones, slice them in half horizontally.
• Heat the oil and add the mustard and cumin seeds. Cook until the mustard seeds start to pop, then add the onion, chillies, garlic, ginger and curry leaves. Cook for 12 mins or until the onion is golden and the ginger no longer tastes 'raw'. Add the turmeric, cook for 1 min, then add the coconut milk. Bring to a simmer, season and add the tomatoes. Cook for 12-15 mins or until the mixture is slightly thicker and reduced. (If you want to cook this in advance - and the base does taste better after a day in the fridge - stop now, cool and chill. When reheating, bring it to just under the boil before you add the scallops.)
• Add the scallops (and prawns or fish, if using) and cook gently for 5 mins (longer if you're using meaty chunks of fish fillet) or until cooked through. Add lime or lemon juice to taste and season well. Scatter with coriander and serve with rice.