Best Curry Crusted Sea Scallops Recipes

Curry-Dusted Scallops with Pea Purée image

Provided by Melissa Roberts

Yield Makes 4 servings

Number Of Ingredients 8

1 (10-ounce) package frozen baby peas (not thawed)
1/4 cup water
2 tablespoons unsalted butter
2 scallions, chopped (about 1/2 cup)
1 to 2 tablespoons fresh lime juice
2 teaspoons curry powder
1 1/2 pounds sea scallops, tough ligament removed from side of each
1 tablespoon vegetable oil

Steps:

Cook peas on stovetop with water (1/4 cup) according to package directions (do not drain). Pulse in a food processor with cooking water, butter, scallions, lime juice (to taste), and 1/4 teaspoon salt to a coarse purée. Season with salt.
Stir together curry powder and 1/2 teaspoon each of salt and pepper on a plate. Pat scallops dry and coat all over with curry mixture.
Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops in 2 batches, turning once, until browned and just cooked through, about 4 minutes per batch. Transfer with tongs to a clean plate. Serve scallops over pea purée.

Seared Sea Scallops With Spicy Carrot Coulis image

Provided by David Tanis

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

1 1/2 cups sliced young carrots
6 large garlic cloves, peeled
1 cup chopped sweet onion
2 tablespoons white wine vinegar or sherry vinegar
Generous pinch of ground cayenne
1 teaspoon kosher salt
1 tablespoon honey or granulated sugar
2 cups chicken broth, light vegetable stock or water
2 tablespoons extra-virgin olive oil
18 large dry-packed sea scallops, cleaned and patted dry (about 1 1/2 pounds)
Kosher salt and black pepper
1 cup roughly chopped cilantro, leaves and tender stems (from 1 small bunch)
2 tablespoons finely cut chives or green scallion tops
2 tablespoons thinly sliced Fresno, serrano or jalapeño chiles
Lime wedges, for serving

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.

Curry-crusted Sea Scallops image

Provided by Judikins

Categories < 30 Mins

Time 17m

Yield 2 serving(s)

Number Of Ingredients 7

12 ounces sea scallops
1 1/2 tablespoons curry powder (if yours is more than 6 months old, buy new, it loses it flavor quickly)
olive oil flavored cooking spray
salt & fresh ground pepper
2 tablespoons apricot jam
3 tablespoons heavy whipping cream
2 tablespoons sliced scallions

Steps:

Rinse and drain scallops, and pat dry with a paper towel. Toss with the curry powder, coating all sides.
Heat a nonstick skillet on high and spray with olive oil. Saute scallops 3 minutes per side. Add salt and pepper to taste and remove to a bowl.
Add 1/4 cup water and the apricot jam to the skillet; simmer 30 seconds, stirring to melt jam. Add cream and simmer 1 minute to thicken. Add salt and pepper to taste.
Spoon sauce over scallops and sprinkle scallions on top.

Nutrition Facts : Calories 294.2, Fat 10.3, SaturatedFat 5.4, Cholesterol 87.4, Sodium 296, Carbohydrate 20.7, Fiber 1.8, Sugar 7.7, Protein 30.1