Scallop Curry Food

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.

TASSIE CURRY SCALLOP PIE

Steps:

• Quarter potatoes and boil until soft, around 20 minutes.
• Slightly cool potatoes under cold running water, peel skin and mash with half a cup of the milk and then set aside, it will be runny.
• Melt butter in large saucepan over medium heat and saute onion a few minutes until soft.
• Add curry powder and stir fry for one minute.
• Blend half a cup of milk with the flour.
• Add milk / flour fix and scallops to saucepan and bring to boil, stirring constantly.
• Cook further two minutes continuing to stir, remove scallops and reserve.
• Add mashed potato to saucepan, mix well and return to low to medium heat, stirring constantly for a few minutes.
• Reduce heat to low and allow to simmer for 10 minutes, stirring occasionally.
• Cut scallops in half and return to saucepan along with last 1/2 cup milk and allow to simmer a further 20-30 minutes until thickened.
• Remove from heat and allow to cool while preparing the pastry, stirring once or twice.
• Allow pastry sheets to thaw for 10 minutes or so at room temperature.
• Place a 200mm (8") cake dish (must be around 50mm or 2" deep) over the top of one sheet of pastry and scribe around it with a knife to form the lid for the pie.
• Lightly grease the dish and fold the other sheet of puff pastry into the bottom to form the base. You may need some reserved pastry from the lid to tidy things up depending on the size of the sheets.
• Pour the cooled mixture into the dish and place the pastry lid over the top, folding the edges up and trimming as required to make it neat.
• Brush the top of the pastry with either water or milk and prick with a knife a few times in the middle to form some vent holes.
• Bake in preheated oven at 230°C (450°F) for 20 minutes.

SCALLOP CURRY

Steps:

• In a large pot or saucepan with lid, heat oil on medium heat. Add and saute onion, garlic and ginger until soft and fragrant.
• Add curry paste, stir and cook 2-3 more minutes, then add coconut milk and stir. Simmer on low for 15 minutes.
• Add rinsed frozen scallops. Stir and put lid on. Cook 5 minutes (until most scallops have opened).
• Sprinkle basil and cilantro over top and serve immediately with rice or naan bread.

KERALA SCALLOP CURRY

Steps:

• In a food processor blend the chillies, ginger, and onion with 3 tbsp water - until mix forms a paste.
• Heat 1 tbsp oil in a wok, when hot add the mustard and fenugreek seeds, fry for 10 seconds. Add the chilli paste and fry for 5 minutes, adding water if it starts to stick to pan.
• Add turmeric and black peppercorns and fry the spices for a few seconds. Add the shrimp and the coconut milk. Cook until the scallops are done (about 3 - 4 minutes) is cooked through and the curry is thoroughly heated through. Splash lime juice on top, and finish with sprinkle of cilantro.and ENJOY!
• NOTE: I used 100 grams as a serving but you can easily increase that for a main dish.

CURRY SCALLOPS

Steps:

• Heat oil in a wok over medium temperature and saute garlic, onion and capsicum a few minutes.
• Add scallops, season with pepper and sprinkle curry powder over the top, mix well and cook around one minute stirring to cover scallops with the curry powder.
• Reduce temperature a little, add cream, milk and wine and cook gently around 5 minutes.
• Add flour and cook around 5 minutes more or until thickened.

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.

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.

SHRIMP AND SCALLOP CURRY

Steps:

• Combine shells, green onion, garlic and curry powder in medium skillet over med.
• high heat and cook for 1 minute.
• Blend in cream and wine.
• Increase heat to high and cook, stirring constantly for 5 minutes.
• Remove from heat.
• Discard shells.
• Set sauce aside.
• Season shrimp and scallops with salt, pepper and curry powder.
• Heat butter in saucepan over med.
• high heat.
• Add shrimp and scallops in batches and cook for 2 minutes.
• Remove shrimp and scallops from pan and set aside.
• Add cream sauce to pan and cook until sauce is thick about 3 minutes.
• Return shrimp and scallops to saucepan.
• Blend in parsley.