THAI CURRY SCALLOPS
Tender scallops are complemented with big, bold Thai flavors!
Provided by coupleinthekitchen
Categories Entrees
Time 20m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 287 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 27 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1833 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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
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 AND RICE
Buttery scallops, colorful pepper strips and a fast rice mix tinged with curry...what's not to love about this stress-free main dish? -Tina Bellows, Racine, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 431 calories, Fat 13g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 998mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.
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.
SAKE-MARINATED SEA BASS WITH COCONUT-CURRY SAUCE
Steps:
- Purée first 7 ingredients in blender. Place fillets in single layer in glass baking dish. Pour marinade over. Cover; refrigerate 2 hours, turning fish occasionally.
- Preheat oven to 400°F. Remove fillets from marinade; pat dry with paper towels. Sprinkle both sides of fillets with salt and pepper. Heat oil in large ovenproof nonstick skillet over medium-high heat. Add fillets and sear until golden brown, about 2 minutes. Turn fillets over; transfer skillet to oven. Bake fillets until just opaque in center, about 8 minutes. Place some steamed rice in center of each of 6 plates. Top with fillets. Spoon some Coconut-Curry Sauce around rice on each plate. Garnish with chopped fresh cilantro and serve.
GINGER CUCUMBER SALAD WITH SCALLOPS
This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it. The original was topped with shrimp, but his version uses scallops, "a slightly more unusual and elegant combination," but don't feel tied to just scallops: any grilled meat, poultry or fish work just as well here.
Provided by Mark Bittman
Categories salads and dressings
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- With Asian or English cucumbers (or small garden cucumbers), slice thinly, preferably with a mandoline. With thick cucumbers, peel, halve lengthwise, and scoop out seeds before slicing.
- Mix vinegar, ginger, sugar and salt, and toss with cucumbers. Let stand for 30 to 60 minutes. (Refrigerate if marinating for more than an hour in warm weather.)
- Just before serving, drain excess liquid. Put 2 tablespoons oil in a skillet, preferably nonstick, over medium-high heat. Wait a minute, then add scallops or shrimp. Sear for about 2 minutes to a side, then remove to a plate. Turn heat to medium, add remaining oil, onions and turmeric, if you are using it. Cook until onion softens, about 5 minutes.
- Meanwhile, toast sesame seeds in a dry skillet over medium heat until browned and fragrant, 3 to 5 minutes. Stir onions into cucumbers, top with scallops or shrimp, garnish with sesame seeds, and serve.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 12 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 841 milligrams, Sugar 11 grams, TransFat 0 grams
CURRIED SCALLOPS WITH RICE
This recipe is from "Smart Cooking for Busy People: How to Make Healthy and Tasty Full Meals in 30 Minutes" - http://amazon.com/s/ref=nb_sb_noss?url=search-alias%3Ddigital-text&field-keywords=healthy+meals%2CB00CQX26OM.
Provided by Alexandra Beck
Categories Curries
Time 25m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Crush and mince garlic, sauté with olive oil until golden.
- Add scallops and cook for about 10 minutes (flip them after 5 minutes).
- Cook rice.
- In a small bowl, mix together sour cream, lemon juice, turmeric, oat bran, herbs.
- Add sour cream mixture to scallops and cook over low heat for 3 minutes.
- Serve.
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
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