Curried Scallops With Cucumber Sauce And Salmon Pearls Recipes

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CURRIED SCALLOP KEBABS WITH SQUASH



Curried Scallop Kebabs with Squash image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Vegetable oil, for the grill
1 1/2 pounds sea scallops, "foot" muscles removed
1 tablespoon extra-virgin olive oil
1 teaspoon curry powder
Kosher salt and freshly ground pepper
1 pint red or yellow cherry tomatoes
1 yellow squash, quartered lengthwise and sliced 1/2 inch thick
4 tablespoons unsalted butter, melted
1 teaspoon grated peeled ginger
1/4 cup roughly chopped fresh cilantro
Lime wedges, for serving

Steps:

  • Preheat a grill to medium high and brush the grates with vegetable oil. Toss the scallops with the olive oil and curry powder in a large bowl; season with salt and pepper. Thread the scallops, cherry tomatoes and squash onto eight 10-inch skewers.
  • Combine the melted butter and ginger in a small bowl. Grill the kebabs, covered, turning once, until marked and cooked through, 5 to 7 minutes. Remove from the grill and brush with the ginger butter. Sprinkle with the cilantro and serve with lime wedges.

CURRIED SCALLOPS



Curried Scallops image

This is my favourite recipe for curried scallops. It is creamy and rich, with a nice tangy flavour to the sauce. This is the mixture I use for my curried scallop pies, or you can just serve it over rice.

Provided by Sara 76

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

500 g scallops
45 g butter
2 tablespoons flour
2 teaspoons curry powder
1 1/2 cups skim milk
1/2 cup low-fat mayonnaise
2 teaspoons lemon juice
1 egg
1 onion, finely chopped

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.

Nutrition Facts : Calories 276, Fat 11.7, SaturatedFat 6.4, Cholesterol 120, Sodium 339, Carbohydrate 14.7, Fiber 0.8, Sugar 1.4, Protein 27.1

SAUTEED SEA SCALLOPS WITH CURRY



Sauteed Sea Scallops with Curry image

Categories     Shellfish     Appetizer     Sauté     Scallop     Spring     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 first-course servings

Number Of Ingredients 8

12 ounces carrots, peeled, cut into matchstick-size strips
1 12-ounce English hothouse cucumber, cut into matchstick-size strips
1 1/2 pounds sea scallops
4 tablespoons (1/2 stick) butter
1 tablespoon oil
1 cup whipping cream
1 1/2 tablespoons finely chopped peeled fresh ginger
1 1/2 teaspoons curry powder

Steps:

  • Cook carrots in large pot of boiling salted water 2 minutes. Add cucumbers and cook until all vegetables are crisp-tender, about 1 minute longer. Drain well. Pat scallops dry with paper towels. Sprinkle with salt and pepper. Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Working in batches, add scallops; sauté until golden and just cooked through, about 2 minutes per side. Transfer to platter.
  • Add cream, ginger and curry powder to same skillet. Add any accumulated juices from scallops on platter. Reduce heat to medium. Simmer until slightly thickened, about 3 minutes. Add remaining 2 tablespoons butter; whisk until melted. Season to taste with salt and pepper. Return scallops to skillet. Add carrots and cucumbers; toss to combine. Cook just until scallops and vegetables are heated through, about 1 minute.

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