Curried Sea Scallops
Servings
2Serving size
4 ounces scallops with sauceThis recipe can be multiplied. The sauce makes good leftovers, but cooking the scallops should be done just before serving.
Serve with Coconut Brown Rice or Simple Quinoa
AND
Serve with Ginger Snow Peas or Herbed Zucchini or Pan Grilled Asparagus or Pan Grilled Broccoli or Parmesan Squash or Parmesan Zucchini
Ingredients
| 2 tsp. Olive oil |
| 1 tsp.. Unsalted butter |
| 1 Small Shallots, raw (finely minced) |
| 1 tsp. Curry powder |
| 1/4 tsp. Garam masala |
| 1 tsp. All purpose flour or garbanzo flour |
| 1/4 cup White wine |
| 1/4 tsp. Lemon zest (minced) |
| 1/2 tsp.. Honey |
| 1/8 tsp. Saffron (about 10 threads) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 cup 2% milk |
| 1 tsp. Olive oil |
| 8 Ounce Sea scallops |
Instructions
Add the minced shallots and cook for 8 minutes. Don’t allow the shallots to brown.
Add the curry powder and garam masala.
Cook for 2 minutes. Stir frequently.
Add the flour and stir gently until the flour is well blended.
Add the white wine, lemon zest, honey, saffron, salt, and pepper.
Reduce the heat to low-medium and cook gently for 5 minutes. Whisk the sauce frequently.
Add the milk slowly and whisk until the sauce is smooth.
Cook for another 3 to 5 minutes, and after it begins to thicken, remove from the heat.
Place a large skillet over medium-high heat.
When the pan is hot, add one teaspoon olive oil.
Swirl and add the scallops.
Do not overcrowd the pan.
Cook on the first side for about 3 minutes.
Turn the scallops over to cook on the other side for 3 – 5 minutes.
When you turn the scallops, place the sauce back on the burner over low heat. Heat gently while the scallops are cooking.
Divide the sauce between two plates, top with the cooked scallops, and serve.
Serve this recipe with one of these starch side dishes.
Coconut Brown Rice
Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.) In a medium sauce pan,…
Simple Quinoa
Place the water, salt and pepper in a skillet over high heat. When the water boils add the quinoa and reduce the heat until the quinoa is simmering. Cook for 10 minutes covered and the remove the lid. Continue to simmer until the quinoa is soft and the liquid evaporated.…
AND
Serve this recipe with one of these vegetable side dishes.
Ginger Snow Peas
Place the sesame oil in a small skillet over medium heat. Add the ginger and shallot. Cook for about 8 minutes stirring frequently. Add the snow peas and cook for about 4 minutes. Stir frequently. Add the soy sauce and pepper. Toss well. Cook for another 4 to 6 minutes.…
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
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Special Diet Information
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Lactose
This recipe is not safe for those who are lactose intolerant.
Recipe Notes
This is such an easy recipe and so very elegant. The hardest part is mincing the shallots.
Cooking the shallots for at least 10 minutes is key: you want the flavor of the shallot to infuse into the oil. Likewise, adding the spices and cooking them for a few minutes helps soften their flavor and further infuses the oil. White flour is OK for this recipe, but the garbanzo flour is a bit more nutty and has a cleaner, less astringent flavor.