SCALLOPS WITH APPLE-CURRY SAUCE
Steps:
- Melt 1 tablespoon butter in medium saucepan over medium heat. Add chopped apple and onion to pan; sauté until onion is soft and translucent, about 5 minutes. Add flour and curry powder; stir 1 minute. Add wine, cream and stock; stir until mixture thickens to sauce consistency, about 3 minutes. Stir in tomatoes and sugar. Season with salt and pepper.
- Meanwhile, prepare barbecue (medium-high heat) or preheat broiler. Melt remaining 4 tablespoons butter in small saucepan over medium heat. Stir in garlic, basil and rosemary. Remove from heat. Brush scallops with melted herb butter. Grill or broil scallops until opaque in center, about 3 minutes per side.
- Divide scallops among 4 plates. Spoon sauce over scallops and serve.
SAUTEED SEA SCALLOPS WITH CURRY
Categories Shellfish Appetizer Sauté Scallop Spring Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 first-course servings
Number Of Ingredients 8
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.
SEARED SCALLOPS ON SPINACH WITH APPLE-BRANDY CREAM SAUCE
Categories Fruit Juice Milk/Cream Appetizer Bake Sauté Scallop Spinach Calvados Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Heat 1/2 tablespoon olive oil in large nonstick skillet over medium-high heat. Add shallot; stir 30 seconds. Add Calvados (brandy may ignite); boil 30 seconds. Add cream; boil 2 minutes. Transfer sauce base to bowl. (Sauce base can be made 2 hours ahead. Let stand at room temperature.)
- Preheat oven to 300°F. Sprinkle scallops with salt and pepper. Heat vegetable oil in another large nonstick skillet over high heat. Add 8 scallops.
- Cook until brown, about 2 minutes per side. Transfer to rimmed baking sheet; place in oven to keep warm. Repeat with remaining scallops. Add apple juice and thyme to hot skillet. Boil 1 minute, scraping up brown bits. Add sauce base; bring to boil. Remove from heat.
- Heat remaining 1 tablespoon olive oil in large saucepan over medium-high heat. Add garlic and stir 30 seconds. Add spinach; toss until barely wilted and still bright green, about 2 minutes. Sprinkle with salt and pepper. Using tongs, mound spinach in center of 8 plates, dividing equally.
- Arrange 2 scallops on spinach on each plate. Pour any collected juices from baking sheet into sauce in skillet. Boil until thickened, about 2 minutes. Season with salt and pepper; spoon over scallops.
SCALLOPS WITH APPLE PAN SAUCE
Categories Shellfish Sauté Quick & Easy Low Cal Dinner Apple Seafood Scallop Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Core 1 apple; cut into 1" cubes. Place in a blender with lemon juice and 1/4 cup water; purée until smooth. Strain juice through a fine-mesh sieve into a small bowl. Peel, core, and cut remaining apple into 1/4" cubes. Add to bowl. Set aside.
- Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Working in batches, cook scallops until golden brown and just cooked through, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.
- Add butter to skillet. Cook, scraping up browned bits from bottom of pan. Add reserved apple mixture and cook, stirring often, until juice is thickened and apple pieces are tender, about 4 minutes. Spoon over scallops; top with sprouts and season with salt and pepper.
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SEARED CURRY SCALLOPS – SHE KEEPS A LOVELY HOME
From shekeepsalovelyhome.com
5/5 (2)Total Time 9 minsCategory Main CourseCalories 33 per serving
- In a small bowl, add ½ tsp. curry powder, ¼ tsp. garlic powder, ⅛ tsp. onion powder and ⅛ tsp. cardamom. Add 1 tsp. grape seed oil and stir. Set beside the oven.
- Pat 5 sea scallops dry and set them in a bowl beside the spiced oil. Slice a lime in half and set one of the halves beside the scallops and oil. You want to have everything easily accessible because the cooking process will be FAST.
- Place a heavy sauté pan on your hottest burner and turn the heat too HIGH. Allow it to heat for at least 30 seconds before adding 1 tsp. grape seed oil (not the spice mixture) and quickly add the scallops. Using tongs, make sure they’ve all touched the oil and spread them out in the pan. NOTE: You may want to use a spatter screen for a minute because the oil will likely sizzle.
- Allow them to sear on one side for 1½ minutes without touching them. Flip them over and allow them to sear for 1½ minutes. Quickly add the spice-oil mixture, and flip them, making sure they’re smeared in the oil. Allow them to cook for just 30 seconds more.
THAI CURRY WITH SCALLOPS | COUPLE IN THE KITCHEN
From coupleinthekitchen.com
4.4/5 (42)Total Time 20 minsCategory EntreesCalories 287 per serving
- One option for this recipe is to start with a sous vide your scallops. You can check this recipe on how to sous vide scallops.
- If you’re not going to sous vide them, skip this step and just ensure that you fully cook your scallops when searing them later in the recipe.
- Add oil to a skillet and saute the onions and peppers for about 5 minutes or until the onions are translucent.
- Add in ginger paste, fish sauce, curry paste, chili garlic sauce, coconut milk, juice of 3 limes, and lime zest. Season with salt and pepper to taste.
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