Scallops With Curry Chive Mayonnaise 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.

SEARED SCALLOPS WITH PAN SAUCE

Steps:

• Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
• Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer the scallops to a plate.
• Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
• Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
• Variation:
• Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
• Cooks' Notes
• Releasing From The Pan: The scallops will offer no resistance when they're ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That's moisture heating and evaporating.
• Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
• Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
• Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.

SCALLOPS WITH LEMON-CHIVE SAUCE

Steps:

• Season scallops with salt and pepper.
• Melt 1 Tbs butter in non-stick skillet over medium-high heat.
• Add garlic and cook until fragrant, about 30 seconds.
• Add spinach and stir until wilted.
• Transfer spinach to platter and cover to keep warm.
• Wipe out skillet and return to heat. Add remaining butter. When butter is melted, and just begins to sizzle, add half the scallops and cook until browned, about 2 minutes. Transfer to platter.
• Repeat with remaining scallops.
• Carefully add lemon juice to pan, scraping up any brown bits from bottom of pan.
• Remove from heat, stir in chives and zest.
• Pour over scallops and spinach and serve.

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.

SCALLOPS WITH LIME MAYONNAISE

Steps:

• Mix mayonnaise, lime and chili pepper in small bowl.
• Pat dry the scallops, salt and pepper to taste, then grill on high for 3 mins a side or until done.
• In the meantime, grill vegetables (onions, red bell peppers and asparagus stir-fried with olive oil, salt, pepper and Italian seasoning go well).
• Serve with a dollop of lime mayonnaise on each scallop. Garnish with a light sprinkle of chili powder.

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.

COCONUT CURRY SCALLOPS

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.

SCALLOP CAKES WITH CILANTRO-LIME MAYONNAISE AND NEW POTATOES

Steps:

• Heat olive oil in medium nonstick skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Cool. Place scallops in processor. Using on/off turns, coarsely chop scallops. Transfer scallops to large bowl. Stir in onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper. Form scallop mixture into eight 1/2-inch-thick patties, each about 3 to 3 1/2 inches in diameter. Place scallop cakes on baking sheet. Cover and chill 1 hour. (Can be prepared 6 hours ahead. Keep chilled.)
• Preheat oven to 450°F. Heat peanut oil in large nonstick skillet over medium-high heat. Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side. Transfer cakes to baking sheet. Place in oven and bake until cooked through, about 7 minutes.
• Place 2 scallop cakes on each of 4 plates. Top with Cilantro-Lime Mayonnaise. Place Buttered New Potatoes with Chives alongside. Garnish scallop cakes with whole chives and cilantro sprigs.