Best Curry Dusted Scallops With Pea Purée Recipes

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SCALLOPS WITH THAI-SCENTED PEA PUREE



Scallops with Thai-Scented Pea Puree image

I love the bouncy sweetness of scallops, and although you might think the equal sweetness of the peas would be too much alongside, the deep flavour of cilantro and chilies and the sharpness of lemongrass miraculously provided by the Thai green curry paste, make it a zingy and yet still comforting accompaniment. This is a real treat of a supper, both for the eater and the cook.

Provided by Nigella Lawson : Food Network

Time 15m

Yield 2 servings

Number Of Ingredients 9

1 pound (3 1/2 cups) frozen petits pois or peas
1 to 2 tablespoons Thai green curry paste
1/3 cup creme fraiche or sour cream
Salt
2 teaspoons peanut or other flavourless oil
2 teaspoons butter
6 big scallops (such as sold in shell by fishmongers) or 10 to 12 small bay scallops (such as sold in packages in the supermarket), preferably diver-caught
Juice of a lime
1 to 2 tablespoons chopped fresh cilantro or Thai basil

Steps:

  • Cook the peas in boiling, slightly salted water until tender, then drain and tip into a blender, adding 1 tablespoon curry paste and the creme fraiche or sour cream. Season to taste with salt and perhaps add more curry paste, depending on how strong it is.
  • Heat the oil and butter in a frying pan until foamy, and then fry the scallops for 2 minutes a side. If you are using big scallops then it is sometimes easier to cut them in half across.
  • When they are cooked, they will have just lost their raw look in the middle and be lusciously tender, while golden and almost caramelised on the outside.
  • Lift the scallops onto two warmed plates and then deglaze the hot pan by squeezing in the lime juice. Stir to mix well and pick up every scrap of flavour, and then pour over the scallops on each plate.
  • Dish up the pea puree alongside the scallops, and sprinkle with the chopped cilantro or Thai basil. Serve with another wedge of lime if you feel like it.

SCALLOPS WITH PEA PURéE



Scallops With Pea Purée image

Provided by Nigella Lawson

Categories     dinner, easy, quick, appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 8

1 clove garlic, peeled
1 6-inch sprig fresh rosemary
1/3 cup olive oil
4 cups frozen peas
1 tablespoon cornstarch
Salt
Freshly ground black pepper
6 to 8 large sea scallops, each one halved to make two slim disks

Steps:

  • In a small saucepan, combine the garlic, rosemary and oil. Place over medium-low heat until the oil starts to bubble. Turn off the heat and leave the mixture to infuse.
  • Place peas in a large pan of lightly salted water, and bring to a boil. Reduce heat to low and simmer until peas are tender but still bright green, cooked slightly longer than usual. Drain, and transfer to a food processor. Add 1/4 cup of the infused oil (discard garlic and rosemary). Process until pureed, then return to the pan, cover, and keep warm.
  • Season the cornstarch with salt and pepper to taste. Place a heavy skillet over medium heat and add 1 to 2 tablespoons of the remaining oil. When the oil is hot, lightly dust the scallop halves with seasoned cornstarch, and add to the pan. Cook until browned, about 2 minutes each side.
  • To serve, divide pea puree between two plates and add scallops. Serve immediately.

Nutrition Facts : @context http, Calories 645, UnsaturatedFat 31 grams, Carbohydrate 46 grams, Fat 38 grams, Fiber 13 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 1054 milligrams, Sugar 13 grams, TransFat 0 grams

CURRY-DUSTED SCALLOPS WITH PEA PURéE



Curry-Dusted Scallops with Pea Purée image

Provided by Melissa Roberts

Categories     Food Processor     Sauté     Quick & Easy     Low Cal     Scallop     Curry     Pea     Fall     Winter     Healthy     Gourmet

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.

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