Grilled Scallops With Curried Tomato Coulis Recipes

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GRILLED SCALLOPS WITH CURRIED TOMATO COULIS



Grilled Scallops with Curried Tomato Coulis image

Categories     Tomato     Quick & Easy     Scallop     Curry     Grill     Grill/Barbecue     Gourmet

Yield Serves 2

Number Of Ingredients 9

2 large shallots, sliced thin
2 tablespoons olive oil
1 teaspoon mustard seeds
1 1/2 teaspoons curry powder
1/2 teaspoon sugar
6 plum tomatoes, seeded and chopped
2 teaspoons balsamic vinegar
vegetable oil for brushing the grill pan
3/4 pound sea scallop

Steps:

  • In a skillet cook the shallots in the olive oil over moderate heat, stirring, until they are softened, stir in the mustard seeds and the curry powder, and cook the mixture, stirring, for 1 minute. Stir in the sugar, the tomatoes, and salt and pepper to taste and cook the mixture, stirring, for 2 minutes, or until the tomatoes begin to release their juices. Stir in the balsamic vinegar and keep the coulis warm. Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and brush it with vegetable oil. Add the scallops, patted dry, and grill them for 2 1/2 minutes on each side, or until they are just firm. Divide the coulis between 2 plates and top each serving with half the scallops.

SEA SCALLOPS WITH CORN COULIS AND TOMATOES



Sea Scallops with Corn Coulis and Tomatoes image

Categories     Tomato     Sauté     Low Fat     Quick & Easy     Scallop     Corn     Summer     Healthy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

1 teaspoon finely chopped shallot
1/4 teaspoon finely chopped garlic
4 teaspoons olive oil
3/4 cup corn (from 2 large ears)
1 teaspoon finely chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup 1% milk
1/2 lb plum tomatoes, seeded and cut into 1/4-inch dice (1 cup)
1 tablespoon chopped fresh flat-leaf parsley
30 large sea scallops (2 1/2 lb total), tough muscle removed from side of each if necessary

Steps:

  • Cook shallot and garlic in 2 teaspoons oil in a small skillet over moderately low heat, stirring, until softened, about 1 minute. Add corn, basil, salt, and pepper and cook, stirring occasionally, until corn is tender and beginning to lightly brown on edges, about 4 minutes. Add milk and scrape up any brown bits from bottom of skillet, then remove from heat.
  • Purée corn mixture in a blender at medium speed until very smooth, about 1 minute. Force purée through a fine-mesh sieve into a small saucepan, pressing hard on and then discarding solids. Cover coulis until ready to serve.
  • Toss tomatoes with parsley and salt and pepper to taste in a bowl.
  • Pat scallops dry and season with salt and pepper. Heat remaining 2 teaspoons oil in a 12-inch nonstick heavy skillet over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until golden and just cooked through, 4 to 5 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Sauté remaining scallops in same manner.
  • Reheat coulis over low heat, covered, then spoon 2 tablespoons onto center of each of 6 plates. Arrange 5 scallops per plate in a circle on coulis, then spoon tomatoes into center.

CURRIED SCALLOPS WITH TOMATOES



Curried Scallops with Tomatoes image

Provided by Mark Bittman

Categories     Pepper     Tomato     Yogurt     Dinner     Lime     Peanut     Scallop     Spice     Curry     Cilantro     Boil     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 8

3 medium ripe tomatoes
1 tablespoon peanut or vegetable oil
1 1/2 to 2 pounds large sea scallops
Salt and freshly ground black pepper
2 tablespoons curry powder, or to taste
1/2 cup heavy cream, sour cream, or yogurt, optional
Juice of 1 lime
1/2 cup washed, dried, and chopped fresh cilantro

Steps:

  • 1.Core the tomatoes (cut a cone-shaped wedge out of the stem end), then cut them in half horizontally. Gently squeeze out the liquid and shake out most of their seeds. Chop their flesh into 1/2-inch pieces and set aside. Heat a 12-inch nonstick skillet over medium heat for about 3 minutes. While it is heating, sprinkle the scallops with salt and pepper and spread the curry powder on a plate.
  • 2. Add the oil, then quickly dredge the scallops lightly in the curry powder and add them to the pan. About 2 minutes after you added the first scallop, turn it-;it should be nicely browned (if it is not, raise the heat a bit). When the scallops are all browned and turned, cook for another minute, then add the tomatoes and the cream if you're using it (if you are using yogurt, lower the heat immediately; it must not boil).
  • 3. Heat the tomatoes through, then taste and add more salt and pepper if necessary. Sprinkle with the lime juice, stir in the cilantro, and serve.
  • Keys To Success
  • SINCE YOU'RE USING a large quantity of curry powder here, it should not be super-hot. (This is obviously a matter of taste, but I prefer a mild, sweet curry.) The powder itself must be fairly fine; if it is too coarse, the resulting crust will be gritty rather than crisp.
  • DREDGE THE SCALLOPS lightly in the curry, not as heavily as you would in flour.
  • KEEP THE SCALLOPS rare; they're at their best that way, and perfectly safe, as long as they're fresh.

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