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Curried Scallops

fast.cook's picture
Ingredients
  Unsalted butter 3 Teaspoon
  Corn oil/Safflower oil / canola oil 2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Ground coriander 1⁄4 Teaspoon
  Turmeric 1⁄8 Teaspoon
  Scallops 12 Ounce (Sea / Bay / Calico)
  Corn starch 1 Teaspoon
  Dry vermouth 1⁄4 Cup (4 tbs)
  Lemon juice 2 Teaspoon
  Fresh 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Scallop
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes

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