Coconut Curry Scallop Kumquat And Asian Pear Canapes Recipes

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COCONUT CURRY SCALLOP, KUMQUAT, AND ASIAN PEAR CANAPES



Coconut Curry Scallop, Kumquat, and Asian Pear Canapes image

Yield Makes about 40 canapés

Number Of Ingredients 10

1 teaspoon curry powder
1 cup canned unsweetened coconut milk*, stirred well
1/4 cup fresh lime juice, or to taste
1/2 teaspoon salt, or to taste
1/2 pound bay or sea scallops
2 Asian pears**
8 to 10 kumquats**
about 40 fresh coriander leaves, washed well and spun dry
*available at Asian markets and some specialty foods
**available at specialty produce markets

Steps:

  • In a heavy 1-quart saucepan stir curry powder into about 1 tablespoon coconut milk until dissolved. Stir in 1 teaspoon lime juice, salt, and remaining coconut milk and simmer over moderately low heat 10 minutes, or until thickened.
  • Remove tough muscle from side of each scallop if necessary. If using sea scallops, cut into 1/2-inch pieces. Add scallops to coconut milk mixture and poach at a bare simmer until just cooked through but still tender, 2 to 3 minutes. Remove pan from heat and cool mixture. Transfer scallops with poaching liquid to a small bowl. Scallops may be poached 1 day ahead and chilled, covered.
  • Cut pears crosswise into 1/4-inch-thick rounds and discard seeds and core. Cut rounds into 1-inch wedges and in a small bowl toss with remaining lime juice. Macerate pears, covered and chilled, at least 15 minutes and up to 3 hours.
  • Just before serving, cut kumquats crosswise into thin slices and arrange pear wedges, drained, on plates. Top each wedge with 1 kumquat slice, 1 coriander leaf, and 1 piece of scallop coated with poaching liquid.

KERALA SCALLOP CURRY



Kerala Scallop Curry image

Always inspired by what I read and see! I REALLY enjoyed this (in my opinion) restaurant quality recipe! Original recipe came from here: *** always give credit where it is due http://www.bbcgoodfood.com/recipes/1326/kerala-prawn-curry This recipe can and will make (substituting prawns as well) all year!

Provided by mickeydownunder

Categories     Curries

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 12

2 red chilies
1 small onion
2 1/2 cm fresh ginger
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon turmeric
1/2 teaspoon cracked black pepper
300 g scallops
270 ml coconut milk
lime
cilantro

Steps:

  • In a food processor blend the chillies, ginger, and onion with 3 tbsp water - until mix forms a paste.
  • Heat 1 tbsp oil in a wok, when hot add the mustard and fenugreek seeds, fry for 10 seconds. Add the chilli paste and fry for 5 minutes, adding water if it starts to stick to pan.
  • Add turmeric and black peppercorns and fry the spices for a few seconds. Add the shrimp and the coconut milk. Cook until the scallops are done (about 3 - 4 minutes) is cooked through and the curry is thoroughly heated through. Splash lime juice on top, and finish with sprinkle of cilantro.and ENJOY!
  • NOTE: I used 100 grams as a serving but you can easily increase that for a main dish.

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