Sauteed Sea Scallops With Curry Recipes

SEARED SEA SCALLOPS WITH SPICY CARROT COULIS

Steps:

• Make the coulis: Put carrots, garlic, onion, vinegar, cayenne, salt, honey and broth in a saucepan over high heat. Bring to a boil, then reduce to a simmer. Cook until carrots are very soft, about 15 minutes. Purée all ingredients thoroughly in a blender and strain if necessary - it should be very smooth. Taste, and adjust seasoning. Coulis should not be too thick, but rather similar to a thin milkshake. Keep warm if not made ahead.
• Prepare the scallops: Set 2 wide cast-iron skillets or a large griddle over medium-high heat. When pan is hot, film with olive oil. As oil heats and just before cooking, season scallops with salt and pepper on both sides. When oil is wavy, place scallops in pan without crowding. Leave scallops undisturbed to brown well and crisp on one side, about 4 to 5 minutes. Flip and cook for 1 to 2 minutes more, until cooked through, but juicy. Place scallops browned side up on paper towels to blot bottoms.
• To serve, ladle about 1/4 cup warm coulis onto individual warmed dinner plates. Set scallops on top, browned side up. Sprinkle with cilantro, chives and sliced chiles. Serve with lime wedges.

CURRIED SCALLOPS WITH TOMATOES

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.

SAUTEED SCALLOPS

Steps:

• In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

SAUTéED SCALLOPS

Steps:

• Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
• Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

SEA SCALLOPS OVER LEEKS WITH MANGO CURRY CHUTNEY SAUCE

Steps:

• Heat 1 tablespoon of the grapeseed oil over medium heat in a large saute pan and add 1 tablespoon of the butter (reserving the other 2 tablespoons oil and the other 3 tablespoons butter). Reduce the heat to low and slowly cook the leeks until tender. Transfer to a utility platter, cover and keep warm. (Keep the same pan handy to sear the scallops.)
• While the leeks are cooking, in a separate medium saucepot heat 1 tablespoon of oil over medium heat (reserving the last tablespoon of oil) and saute the onion and garlic until the onion becomes translucent. Add the mango peach juice and curry paste and let reduce by two-thirds. Whisk in the chocolate chips and cook for about 10 minutes to integrate flavors.
• While the sauce is cooking, dust the scallops on both sides with chili powder and cocoa powder, and season with a little salt.
• Return to the saucepot, and reduce the heat to low. Take 1/4 cup of the hot sauce and put it into a separate bowl. Gradually add the sour cream into the hot sauce, a spoonful at a time to temper the sour cream and keep it from "breaking."
• Gradually add the bowl of tempered sour cream to the sauce a little at a time and allow to thicken over low heat, about 5 more minutes.
• While the sauce is thickening, return to the pan in which you sauteed the leeks and if you have not already done so, remove them to a utility platter to keep warm. Wipe out the same pan, heat the remaining 1 tablespoon oil over medium-high heat to the smoking point and melt 1 tablespoon of the butter in it (reserving the last 2 tablespoons of butter). Sear each side of the scallop leaving undisturbed for the first 2 minutes or so to let the caramelization process to begin. This will not only allow the seasonings integrate into the surface of the scallops, but will prevent tearing. Further cook the scallops until you see (from the side) that they are beginning to turn opaque inside. When you notice that the opacity extends about 1/4 of the way down from each flat side of the scallop, remove the scallops to a plate and cover them with a pot lid to allow carryover cooking to take over, to avoid overcooking the scallops.
• Spoon some leeks into the center of serving plate. Top with scallops and spoon curry sauce around.