CURRIED SCALLOPS WITH TOMATOES
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
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.
SEA SCALLOPS WITH CORN COULIS AND TOMATOES
Steps:
- Cook shallot and garlic in 2 teaspoons oil in a small skillet over moderately low heat, stirring, until softened, about 1 minute. Add corn, basil, salt, and pepper and cook, stirring occasionally, until corn is tender and beginning to lightly brown on edges, about 4 minutes. Add milk and scrape up any brown bits from bottom of skillet, then remove from heat.
- Purée corn mixture in a blender at medium speed until very smooth, about 1 minute. Force purée through a fine-mesh sieve into a small saucepan, pressing hard on and then discarding solids. Cover coulis until ready to serve.
- Toss tomatoes with parsley and salt and pepper to taste in a bowl.
- Pat scallops dry and season with salt and pepper. Heat remaining 2 teaspoons oil in a 12-inch nonstick heavy skillet over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until golden and just cooked through, 4 to 5 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Sauté remaining scallops in same manner.
- Reheat coulis over low heat, covered, then spoon 2 tablespoons onto center of each of 6 plates. Arrange 5 scallops per plate in a circle on coulis, then spoon tomatoes into center.
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
GRILLED SCALLOPS
Steps:
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
- Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
- Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 6.2 g, Cholesterol 98.5 mg, Fat 23.9 g, Fiber 0.4 g, Protein 19.8 g, SaturatedFat 14.7 g, Sodium 349 mg, Sugar 1.2 g
GRILLED SCALLOPS WITH CURRIED TOMATO COULIS
Categories Tomato Quick & Easy Scallop Curry Grill Grill/Barbecue Gourmet
Yield Serves 2
Number Of Ingredients 9
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.
SEARED SEA SCALLOPS WITH SPICY CARROT COULIS
A coulis, pronounced koo-LEE, is a thin, pourable sauce, often made from tomatoes for savory dishes, or from berries for desserts. This brilliant orange sauce gets a splash of vinegar for a hit of acidity and a pinch of cayenne for heat, a perfect foil for the scallops' sweetness. For the best flavor, use young bunch carrots, not large "horse carrots." This is a very easy dish if the sauce is prepared in advance. (Make the sauce up to a day ahead. If made in advance, reheat to serve.) Then it's just a matter of searing the scallops and assembling the plates.
Provided by David Tanis
Categories seafood, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the coulis: Put carrots, garlic, onion, vinegar, cayenne, salt, honey and broth in a saucepan over high heat. Bring to a boil, then reduce to a simmer. Cook until carrots are very soft, about 15 minutes. Purée all ingredients thoroughly in a blender and strain if necessary - it should be very smooth. Taste, and adjust seasoning. Coulis should not be too thick, but rather similar to a thin milkshake. Keep warm if not made ahead.
- Prepare the scallops: Set 2 wide cast-iron skillets or a large griddle over medium-high heat. When pan is hot, film with olive oil. As oil heats and just before cooking, season scallops with salt and pepper on both sides. When oil is wavy, place scallops in pan without crowding. Leave scallops undisturbed to brown well and crisp on one side, about 4 to 5 minutes. Flip and cook for 1 to 2 minutes more, until cooked through, but juicy. Place scallops browned side up on paper towels to blot bottoms.
- To serve, ladle about 1/4 cup warm coulis onto individual warmed dinner plates. Set scallops on top, browned side up. Sprinkle with cilantro, chives and sliced chiles. Serve with lime wedges.
GRILLED SCALLOPS WITH MEXICAN CORN SALAD
Recipe by Nick Fauchald, From Pairing of the Day: June 2008, Beer vs Wine in F&W Magazine, June 2008 edition. In this spicy salad, plump grilled scallops sit on top of charred corn tossed with the ingredients in "elote", an irresistible Mexican corn-on-the-cob street snack. Faced with the spiciness here.:) Sam Calagione chose the refreshing Allagash White, a low-alcohol wheat beer that won't make the chile's heat taste harsh. Marnie Old zoomed in on the salad's smoky nuances and selected moderate oaky 2006 Alma Rosa Chardonnay, from California. She likes to pair oaky wines with grilled foods , she says "oak gives the same kinds of smoky flavors that grilling gives food." There is a 10 minute "standing" time to allow some flavors to marinate which I didn't include in the preparation time.
Provided by Manami
Categories Lime
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Light a grill.
- In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.
- Brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes.
- Transfer to a work surface and cut the kernels off the cobs.
- Whisk the mayonnaise and chile powder into the garlic, onion and lime juice.
- Add the cheese and corn to the bowl and toss.
- Season with salt, pepper and hot sauce.
- Brush the scallops with vegetable oil and season with salt and pepper.
- Grill over high heat until nicely browned and barely cooked through, about 3 minutes per side.
- Spoon the corn salad onto 4 plates and top with the scallops.
- Serve with lime wedges.
Nutrition Facts : Calories 353.3, Fat 17.2, SaturatedFat 6.7, Cholesterol 49.7, Sodium 561, Carbohydrate 36.3, Fiber 4.2, Sugar 7.5, Protein 18.7
GRILLED SCALLOPS WITH TOMATO-ONION RELISH
From a magazine. Wish you could see the photo. Very pretty presentation. Serves 4 as a main course or makes 24 hors d'oeuvres. Grilled scallops' carmelized crust brings out their sweetness.
Provided by Oolala
Categories Onions
Time 45m
Yield 24 hors d'oeuves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare grill.
- Soak onion in 1 cup of water with 1/2 teaspoons salt for 15 minutes and then drain.
- Stir together the onion, tomato, vinegar, sugar and remaining 1/4 teaspoons salt and let stand for 20 minutes.
- Drain relish in a sieve, discarding liquid, then stir in dill.
- Cook the scallops while the relish is standing by patting them dry with paper towels and adding salt and pepper to season.
- Grill in 2 batched on lightly oiled grill rack, turning once, until just cooked through, 4-5 minutes.
- Serve scallops with relish.
Nutrition Facts : Calories 100, Fat 0.8, SaturatedFat 0.1, Cholesterol 29.7, Sodium 584, Carbohydrate 7, Fiber 0.8, Sugar 3.1, Protein 15.7
BBQ SCALLOPS IN SHELL WITH TOMATO
An original recipe I came up with that is a tasty light dish. Nice served over a bed of rice or cous cous.
Provided by Peter J
Categories Australian
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 152.7, Fat 6.6, SaturatedFat 3.7, Cholesterol 45, Sodium 332.8, Carbohydrate 7.5, Fiber 1.1, Sugar 2.5, Protein 15.9
GRILLED SEA SCALLOPS AND TOMATOES WITH OLIVE VINAIGRETTE
Categories Blender Leafy Green Olive Shellfish Tomato Vegetable Quick & Easy Low/No Sugar Dinner Scallop Arugula Summer Grill/Barbecue Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a blender blend olives, roasted pepper, garlic, mustard, vinegar, lemon juice, with salt and pepper to taste until smooth. With motor running, add 3 tablespoons oil in a stream and blend vinaigrette until emulsified.
- Discard small tough muscle from side of each scallop if necessary and in a small bowl toss scallops with remaining tablespoon oil and salt and pepper to taste.
- Heat a well-seasoned ridged grill pan over high heat until hot and grill scallops until just cooked through, 2 to 3 minutes on each side. Transfer scallops to a plate and keep warm. Grill tomatoes over high heat until tender and lightly charred, 1 to 2 minutes on each side.
- Toss arugula with half the vinaigrette and divide between 2 plates. Top arugula with scallops and tomatoes and serve with remaining vinaigrette if desired.
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