Curried Scallops Recipes

SCALLOPS WITH CURRIED CAULIFLOWER

Steps:

• Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the cauliflower, red onion, 3 tablespoons olive oil, 1/2 teaspoon salt, the garlic and curry powder in a large bowl. Spread on the hot baking sheet and roast, without stirring, until very tender and well browned in spots, about 25 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the scallops with salt, add to the skillet and cook, undisturbed, until well browned on the bottom, about 3 minutes. Flip and cook until no longer translucent, about 1 more minute; transfer the scallops to a plate.
• Toss the cauliflower mixture with the raisins and cashews and divide among plates. Top with the scallops and cilantro; drizzle with the yogurt. Serve with lime wedges.

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.

CURRIED SCALLOP CAKES

Steps:

• Mix first 9 ingredients and 1 1/2 cups panko in large bowl to blend. Cover mixture and refrigerate 1 hour.
• Place remaining 2 cups panko on large plate. Form scallop mixture into balls, using 1 heaping tablespoon for each. Coat in panko, flattening slightly.
• Heat enough vegetable oil in heavy large skillet over medium-high heat to come 1/4 inch up sides of pan. Working in batches, sauté scallop cakes until golden and cooked through, about 1 1/2 minutes per side. Transfer scallop cakes to paper towels to drain. (Can be made 4 hours ahead. Cool, then cover and refrigerate. Reheat on baking sheet in 350°F oven 8 minutes.) Transfer scallop cakes to platter.
• *Panko (Japanese breadcrumbs) can be found at Asian markets and in the Asian foods section of some supermarkets.

CURRIED SCALLOPS WITH ANGEL HAIR PASTA

Steps:

• Bring a pot of lightly salted water to a boil. Cook angel hair in the boiling water until cooked through yet firm to the bite, 4 to 5 minutes; drain. Divide between 2 plates and keep warm.
• Heat olive oil in a skillet over medium heat. Cook and stir onion in the hot oil until softened, about 3 minutes. Stir curry powder into the onion; cook and stir 1 minute more.
• Transfer the onion mixture to a blender; add 1/4 cup chicken broth along with evaporated milk and tomato paste.
• Return the skillet to medium heat. Sear scallops on each side in the hot skillet, 2 to 3 minutes per side. Place scallops atop the angel hair pasta; keep warm.
• Pour 1/4 cup chicken broth into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour the contents of the skillet into the blender; blend until smooth and return the mixture to the skillet. Simmer the sauce until warm; pour over the scallops and pasta to serve.

SEARED CURRIED SCALLOPS WITH ZUCCHINI

Steps:

• Remove tough muscle from side of each scallop if necessary. Pat scallops dry and sprinkle with curry powder and salt and pepper to taste. Heat 1/2 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sear scallops in 2 batches, adding another 1/2 tablespoon oil if necessary, until golden, 1 to 2 minutes on each side. Transfer scallops to a plate.
• Add remaining tablespoon oil to skillet, then cook ginger and garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add zucchini and salt and pepper to taste, then cook, stirring frequently, until crisp-tender, 4 to 5 minutes.
• Return scallops to skillet with any juices accumulated on plate and toss with zucchini just until heated through, about 1 minute.