Best Curried Scallops Recipes

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.

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.

THAI CURRIED SHRIMP AND SCALLOPS

Steps:

• Using a food processor, puree the ginger and garlic.
• Add in the rest of the sauce ingredients to form a relatively thick paste.
• It's best to refrigerate the paste for a few hours to let the flavors inter-mingle, but if you have to use it right away, than do so.
• Heat the oil over high heat, and add the scallops and shrimp when the pan (or wok) is uniformly hot.
• At the same time, boil some water for the noodles (or you can serve with rice if you want).
• Stir the shrimp and scallops frequently for about 2 minutes, until slightly browned.
• Add in the paste, and reduce heat slightly, coating the scallops and shrimp thoroughly.
• After about 90 seconds, slowly stir in a can of coconut milk.
• Reduce heat and simmer for a few minutes to reduce the liquid.
• Serve over noodles or rice.

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 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.

CURRIED SCALLOPS WITH CUCUMBER SAUCE AND SALMON PEARLS

Steps:

• With a paring knife, remove the skin from the outside of the cucumber. Coarsely chop the skin. Discard the remaining cucumber or reserve for another use. In a blender, puree the cucumber, parsley, and vinegar and season with salt and pepper. Add the egg yolks and sugar and blend for 30 seconds to combine. With the blender running, add the oils in a slow steady stream to form an emulsion. Season, to taste. Refrigerate until ready to use.
• Season the scallops with salt and pepper and set aside. Place the curry powder in a small saute pan and heat over medium heat, stirring constantly. Cook for 30 seconds or just until you can really smell the curry. Immediately remove from the pan and place in a shallow bowl or plate. Add the flour and mix well. Dredge the scallops in the curry mixture, shaking off any excess. Set aside on a clean plate.
• Heat a large saute pan over high heat. When the pan is hot, add the peanut oil and heat just to smoking. Add the scallops and saute for 30 seconds. Turn the scallops and add the butter and saute for an additional 30 seconds on the second side. Remove from the pan to a paper towel-lined plate.
• Place a small pile of watercress on 6 plates. Top the watercress with a scallop shell. Place some sauce in each scallop shell. Top with 1 scallop. Garnish with 1 tablespoon salmon caviar and chive flowers.

LINGUINE WITH CURRIED SHRIMP & SCALLOPS

Steps:

• Rinse shrimp and pat dry with paper towels; set aside.
• Cook pasta according to directions on the package; drain, cover and keep warm.
• In a small bowl, mix well the apricot nectar, soy sauce, corn starch, and ginger.
• In a large wok on medium-high heat, add 1 Tbsp of the cooking oil.
• Add mushrooms and carrots and stir-fry 2 minutes.
• Add bok choy and onions and stir-fry 2 minutes more.
• Remove veggies with slotted spoon.
• Toss shrimp and scallops with curry powder.
• Add remaining oil to skillet and stir-fry shrimp and scallops until opaque in color.
• Push to side.
• Blend apricot mixture once more then add to skillet and stir until thickened and bubbly.
• Return veggies to skillet and stir entire ingredients until heated through.
• Spoon mixture over hot pasta and serve!

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.

CURRIED BAY SCALLOPS RISOTTO

Steps:

• Heat the oil or butter in a heavy three-quart saucepan, preferably nonstick. Add the cumin seeds, mustard seeds and fennel seeds and cook until the seeds start to pop. Stir in the turmeric, onion and ginger and saute over medium heat until the onion is soft. Stir in the rice and cook, stirring, about three minutes.
• Stir in the tomatoes, then gradually add the hot fish stock or water, about half a cup at a time, stirring constantly and adding more liquid as the rice absorbs it. After 15 minutes the rice should be almost tender and all, or nearly all, the liquid should be used.
• Stir in the lemon juice and scallops. Cover and cook about two minutes, then uncover and stir a few seconds longer, until the scallops are just cooked through. You will see them start cracking around the edges.
• Season the risotto with salt and pepper to taste, fold in the coriander and serve at once.

CURRIED SCALLOPS WITH RICE

Steps:

• Crush and mince garlic, sauté with olive oil until golden.
• Add scallops and cook for about 10 minutes (flip them after 5 minutes).
• Cook rice.
• In a small bowl, mix together sour cream, lemon juice, turmeric, oat bran, herbs.
• Add sour cream mixture to scallops and cook over low heat for 3 minutes.
• Serve.

GRILLED SCALLOPS WITH CURRIED TOMATO COULIS

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.

BBQ CURRIED SCALLOPS IN SHELL

Steps:

• Place curry powder, cumin and coriander into a small saucepan and mix well.
• Add capsicum (bell pepper) and stir in coconut milk.
• Place over medium heat and cook until thickened, stirring often.
• Pour equal amounts of curry paste over each scallop.
• Place scallop shells on a medium BBQ grill plate and cook until curry is starting to bubble.