Coconut Curry Scallop Kumquat And Asian Pear Canapes Recipes

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COCONUT CURRY SCALLOP, KUMQUAT, AND ASIAN PEAR CANAPES



Coconut Curry Scallop, Kumquat, and Asian Pear Canapes image

Yield Makes about 40 canapés

Number Of Ingredients 10

1 teaspoon curry powder
1 cup canned unsweetened coconut milk*, stirred well
1/4 cup fresh lime juice, or to taste
1/2 teaspoon salt, or to taste
1/2 pound bay or sea scallops
2 Asian pears**
8 to 10 kumquats**
about 40 fresh coriander leaves, washed well and spun dry
*available at Asian markets and some specialty foods
**available at specialty produce markets

Steps:

  • In a heavy 1-quart saucepan stir curry powder into about 1 tablespoon coconut milk until dissolved. Stir in 1 teaspoon lime juice, salt, and remaining coconut milk and simmer over moderately low heat 10 minutes, or until thickened.
  • Remove tough muscle from side of each scallop if necessary. If using sea scallops, cut into 1/2-inch pieces. Add scallops to coconut milk mixture and poach at a bare simmer until just cooked through but still tender, 2 to 3 minutes. Remove pan from heat and cool mixture. Transfer scallops with poaching liquid to a small bowl. Scallops may be poached 1 day ahead and chilled, covered.
  • Cut pears crosswise into 1/4-inch-thick rounds and discard seeds and core. Cut rounds into 1-inch wedges and in a small bowl toss with remaining lime juice. Macerate pears, covered and chilled, at least 15 minutes and up to 3 hours.
  • Just before serving, cut kumquats crosswise into thin slices and arrange pear wedges, drained, on plates. Top each wedge with 1 kumquat slice, 1 coriander leaf, and 1 piece of scallop coated with poaching liquid.

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