Curried Scallops Recipe
Summary
Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelEasy
Ingredients
| Unsalted butter - 1 1/2-3 teaspoons | ||
| Corn, safflower or canola oil - 1 /2-2 teaspoons | ||
| Ground cumin | 1/2 Teaspoon | |
| Ground coriander | 1/4 Teaspoon | |
| Turmeric | 1/8 Teaspoon | |
| Sea scallops | 12 Ounce | |
| Corn starch | 1 Teaspoon | |
| Dry vermouth | 1/4 Cup (16 tbs) | |
| Lemon juice | 2 Teaspoon | |
| Parsley | 1 Teaspoon, chopped | |
Directions
GETTING READY
1) Wash the scallops and pat them dry.
2) Chop the parsley and keep aside.
MAKING
3) In a medium-size skillet, heat butter.
4) Add coriander, cumin and turmeric and cook for 30 minutes.
5) Add scallops to the pan and cook for 1-3 minutes.
6) Cook 1-2 minutes longer if scallops are large.
7) With a slotted spoon, remove the scallops from pan and keep them warm.
8) Combine vermouth, cornstarch and lemon juice and add the mixture to the pan.
9) Let the sauce thickens.
10) Return the scallops to the pan and cook to heat through.
SERVING
11) Spoon the scallops and sauce over cooked rice.
12) Sprinkle chopped parsley on top and serve hot.
1) Wash the scallops and pat them dry.
2) Chop the parsley and keep aside.
MAKING
3) In a medium-size skillet, heat butter.
4) Add coriander, cumin and turmeric and cook for 30 minutes.
5) Add scallops to the pan and cook for 1-3 minutes.
6) Cook 1-2 minutes longer if scallops are large.
7) With a slotted spoon, remove the scallops from pan and keep them warm.
8) Combine vermouth, cornstarch and lemon juice and add the mixture to the pan.
9) Let the sauce thickens.
10) Return the scallops to the pan and cook to heat through.
SERVING
11) Spoon the scallops and sauce over cooked rice.
12) Sprinkle chopped parsley on top and serve hot.
Chef
