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
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.
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
SCALLOPS WITH DILL SAUCE
Have dinner on the table in no time with this easy seafood recipe. Paprika adds a zesty flavor to the scallops.
Provided by BHG Test Kitchen
Time 28m
Number Of Ingredients 9
Steps:
- Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Halve any large scallops. Thread scallops onto four 8- to 10-inch skewers, leaving a 1/4-inch space between pieces. Preheat broiler. Place skewers on the greased unheated rack of a broiler pan.
- In a small bowl stir together butter, pepper, and paprika. Brush half of the mixture over scallops. Broil about 4 inches from the heat for 8 to 10 minutes or until scallops are opaque, turning and brushing with the remaining melted butter mixture halfway through broiling.
- Meanwhile, for tartar sauce, in a small bowl stir together mayonnaise, onion, lemon juice, and dillweed. Serve scallops with tartar sauce and, if desired, lemon wedges.
- Makes 4 kabobs
Nutrition Facts : Calories 451 kcal, Carbohydrate 3 g, Cholesterol 88 mg, Protein 19 g, SaturatedFat 9 g, Sodium 475 mg, Fat 39 g, UnsaturatedFat 22 g
CURRIED SCALLOP-APPLE SALAD
Curry complements seared scallops, tart apples and sweet dried cranberries while toasted almonds add crunch in this quick fall dinner salad. Serve with toasted whole-wheat baguette and a glass of sauvignon blanc.
Provided by EatingWell Test Kitchen
Categories Healthy Salad Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes. Add cider and 1/4 teaspoon salt. Bring to a boil and cook until reduced to 3/4 cup, about 4 minutes. Pour into a large bowl and whisk in 2 teaspoons oil and vinegar. Reserve 1/4 cup dressing in a small bowl. Wipe out the pan.
- Pat scallops dry and sprinkle with the remaining 1/4 teaspoon salt and pepper. Add the remaining 2 teaspoons oil to the pan and heat over medium-high. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
- Add salad greens, apple, cranberries and almonds to the large bowl; toss to coat. Top with the scallops and drizzle with the reserved 1/4 cup dressing.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 29.1 g, Cholesterol 27.2 mg, Fat 10.7 g, Fiber 3 g, Protein 16 g, SaturatedFat 1.4 g, Sodium 745 mg, Sugar 18.4 g
KERALAN SCALLOP MOLEE
Try an opulent curry with scallops and tomatoes for the taste of Kerala. Or, for a less pricey version, you could use prawns and chunks of meaty white fish
Provided by Good Food team
Categories Dinner, Fish Course, Main course
Time 55m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 322 calories, Fat 21 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium
SCALLOP CURRY
Scallop curry is creamy, fragrant, sweet and savory and a little bit spicy. With less than 10 ingredients and 30 minutes, this dinner is easy to make any night of the week. Coconut milk and spicy Thai red curry paste pair up to take your taste buds to Thailand.
Provided by Sabrina Currie
Categories Main Course
Time 36m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 521 kcal, Carbohydrate 16 g, Protein 15 g, Fat 47 g, SaturatedFat 39 g, TransFat 1 g, Cholesterol 20 mg, Sodium 1020 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 6 g, ServingSize 1 serving
SCALLOPS WITH A CREAMY SAUCE.
great for dinner partys or dining with friends. this sauce could also be paired with other meats/fishes.
Provided by emily12345
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- heat a little amount of oil in a pan
- add the crushed garlic cloves and chopped shallots,until shallots are golden brown.
- next add the cream and wine, lemon juice and parsley into the pan.keep on a low heat until starts bubbling then add seasoning.
- Now in a frying pan but i little oil in, wait until the oil is hot and add the scallops cook well for about 1-2 minutes on both sides or until golden brown.
- serve the scallops with the sauce and season again, serve with a warm bread baton
SCALLOPS WITH APPLE-CURRY SAUCE
Steps:
- Melt 1 tablespoon butter in medium saucepan over medium heat. Add chopped apple and onion to pan; sauté until onion is soft and translucent, about 5 minutes. Add flour and curry powder; stir 1 minute. Add wine, cream and stock; stir until mixture thickens to sauce consistency, about 3 minutes. Stir in tomatoes and sugar. Season with salt and pepper.
- Meanwhile, prepare barbecue (medium-high heat) or preheat broiler. Melt remaining 4 tablespoons butter in small saucepan over medium heat. Stir in garlic, basil and rosemary. Remove from heat. Brush scallops with melted herb butter. Grill or broil scallops until opaque in center, about 3 minutes per side.
- Divide scallops among 4 plates. Spoon sauce over scallops and serve.
COCONUT CURRY SCALLOPS
Have dinner on the table in 15 minutes, thanks to this speedy curry featuring sweet, quick-cooking scallops and fresh green beans.
Provided by Heather Bainbridge
Categories Dinner
Time 15m
Yield 4
Number Of Ingredients 14
Steps:
- 1. In a large skillet on medium-high, heat oil. Add ginger, garlic, curry, turmeric and cinnamon and sauté until fragrant, 30 seconds to 1 minute. Add scallops, green beans and bell pepper and sauté for 2 to 3 minutes, stirring occasionally. 2. Stir in coconut milk, yogurt and mushrooms. Reduce to medium heat and simmer for 4 minutes. Turn off heat and stir in lemon juice. Garnish with basil. TIP: If following our Meal Plan, refrigerate leftovers and reheat when called for. Serve with quinoa or cauliflower rice as directed in the plan.
Nutrition Facts : Calories 278 calories
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- In a large frying pan, melt the butter over moderately low heat. Add the onion and salt and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Stir in the curry powder and cook for 1 minute.
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