Friday, January 18, 2008

Curried Scallops

6 servings

This recipe is from a grad-school neighbor. This was her standard (and delicious) dinner party fare --- always served in the ring of rice and with fresh sautéed spinach. The success of this recipe is to use "dry" scallops" --- "Dry scallops" are scallops that have not been soaked in phosphates ("wet scallops") which causes them to absorb water and loose flavor; phosphates  also makes the scallops "look better" to some consumers and prevents them from losing water hence weight, hence market profits. Dry scallops are occasionally, but not usually, advertised as such; you will probably need to ask the fish monger if the scallops are "dry"/unsoaked.

Wash and dry

2 pounds dry scallops

Dust lightly with a mix of:

Flour
Pepper
Parsley
Mace

In a skillet, sauté:

6 shallots, finely chopped in
8 T butter [I would now use 4 T olive oil instead]

for 3 minutes. Add scallops and cook them quickly, turning frequently to brown all sides, for about 3 minutes. Sprinkle scallops with:

1 ½ T curry powder
1/3 cup dry white wine

Toss lightly and serve in a ring of rice. Garnish with watercress.

[I skip the “ring of rice” and plate scallops with a rice that has been molded by pressing rice in a small ramekin and then over-turning the ramekin to release the formed rice on each plate.]

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