Curried Scallops Recipes

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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

SCALLOPS WITH CURRIED CAULIFLOWER



Scallops with Curried Cauliflower image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 small head cauliflower, cut into florets
1 red onion, cut into 1/2-inch wedges
5 tablespoons extra-virgin olive oil
Kosher salt
2 cloves garlic, grated
1 tablespoon curry powder
1 1/4 pounds medium sea scallops (about 24), ?foot? muscles removed
1/3 cup golden raisins
1/4 cup roasted salted cashews
1/2 cup fresh cilantro
1/2 cup plain low-fat yogurt
Lime wedges, for serving

Steps:

  • Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the cauliflower, red onion, 3 tablespoons olive oil, 1/2 teaspoon salt, the garlic and curry powder in a large bowl. Spread on the hot baking sheet and roast, without stirring, until very tender and well browned in spots, about 25 minutes.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the scallops with salt, add to the skillet and cook, undisturbed, until well browned on the bottom, about 3 minutes. Flip and cook until no longer translucent, about 1 more minute; transfer the scallops to a plate.
  • Toss the cauliflower mixture with the raisins and cashews and divide among plates. Top with the scallops and cilantro; drizzle with the yogurt. Serve with lime wedges.

CURRIED SCALLOP CAKES



Curried Scallop Cakes image

Categories     Shellfish     Appetizer     Fry     Cocktail Party     New Year's Eve     Scallop     Pan-Fry     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 40

Number Of Ingredients 11

1 1/2 pounds fresh sea scallops, cut into 1/4-inch pieces
3/4 cup mayonnaise
3 large egg yolks
3 green onions, chopped
1/3 cup chopped fresh cilantro
1 1/2 tablespoons dry mustard
1 1/2 tablespoons curry powder
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 1/2 cups panko (Japanese breadcrumbs)*
Vegetable oil

Steps:

  • Mix first 9 ingredients and 1 1/2 cups panko in large bowl to blend. Cover mixture and refrigerate 1 hour.
  • Place remaining 2 cups panko on large plate. Form scallop mixture into balls, using 1 heaping tablespoon for each. Coat in panko, flattening slightly.
  • Heat enough vegetable oil in heavy large skillet over medium-high heat to come 1/4 inch up sides of pan. Working in batches, sauté scallop cakes until golden and cooked through, about 1 1/2 minutes per side. Transfer scallop cakes to paper towels to drain. (Can be made 4 hours ahead. Cool, then cover and refrigerate. Reheat on baking sheet in 350°F oven 8 minutes.) Transfer scallop cakes to platter.
  • *Panko (Japanese breadcrumbs) can be found at Asian markets and in the Asian foods section of some supermarkets.

CURRY SCALLOPS AND RICE



Curry Scallops and Rice image

Buttery scallops, colorful pepper strips and a fast rice mix tinged with curry...what's not to love about this stress-free main dish? -Tina Bellows, Racine, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 package (6-1/4 ounces) curry rice pilaf mix
1/4 cup butter, divided
1-1/2 pounds sea scallops
1 package (14 ounces) frozen pepper strips, thawed and chopped
1/4 cup minced fresh parsley
1/4 teaspoon salt

Steps:

  • Prepare pilaf mix according to package directions, using 1 tablespoon butter., Meanwhile, in a large skillet, saute scallops in remaining butter until firm and opaque. Remove and keep warm. In the same skillet, saute peppers until tender. Stir in the scallops, rice, parsley and salt.

Nutrition Facts : Calories 431 calories, Fat 13g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 998mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.

CURRY SCALLOPS



Curry Scallops image

Nice way to enjoy scallops. The use of flour with curry powder might sound unusual because of the natural thickening effect of the curry, but I find it gives a bit of bulk to the curry without making it too strong.

Provided by Peter J

Categories     Australian

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

500 g scallops
1 tablespoon olive oil
1 tablespoon garlic, crushed
1 medium onion, finely diced
1 medium red capsicum, diced
1/4 teaspoon ground black pepper
2 teaspoons curry powder
1/4 cup thickened cream
1/4 cup milk
1 tablespoon white wine
1 tablespoon flour

Steps:

  • Heat oil in a wok over medium temperature and saute garlic, onion and capsicum a few minutes.
  • Add scallops, season with pepper and sprinkle curry powder over the top, mix well and cook around one minute stirring to cover scallops with the curry powder.
  • Reduce temperature a little, add cream, milk and wine and cook gently around 5 minutes.
  • Add flour and cook around 5 minutes more or until thickened.

Nutrition Facts : Calories 474, Fat 21.3, SaturatedFat 8.8, Cholesterol 127.5, Sodium 434, Carbohydrate 23.2, Fiber 2.9, Sugar 5.1, Protein 45.6

CURRIED SCALLOPS WITH CUCUMBER SAUCE AND SALMON PEARLS



Curried Scallops with Cucumber Sauce and Salmon Pearls image

Provided by Food Network

Categories     appetizer

Time 27m

Yield 6 servings

Number Of Ingredients 19

1 medium cucumber, hot house variety
1/4 cup chopped parsley
1/3 cup rice wine vinegar
Salt
Freshly ground black pepper
*2 egg yolks
1 teaspoon sugar
1/4 cup light sesame oil
1/4 cup almond oil
6 dry pack sea scallops, side muscle removed
Salt and pepper
1/2 cup curry powder
1 cup flour
2 tablespoons peanut oil
1 tablespoon butter
1 1/2 bunches watercress, to garnish
6 scallop shells, to plate
6 tablespoons salmon caviar
Chive flowers

Steps:

  • With a paring knife, remove the skin from the outside of the cucumber. Coarsely chop the skin. Discard the remaining cucumber or reserve for another use. In a blender, puree the cucumber, parsley, and vinegar and season with salt and pepper. Add the egg yolks and sugar and blend for 30 seconds to combine. With the blender running, add the oils in a slow steady stream to form an emulsion. Season, to taste. Refrigerate until ready to use.
  • Season the scallops with salt and pepper and set aside. Place the curry powder in a small saute pan and heat over medium heat, stirring constantly. Cook for 30 seconds or just until you can really smell the curry. Immediately remove from the pan and place in a shallow bowl or plate. Add the flour and mix well. Dredge the scallops in the curry mixture, shaking off any excess. Set aside on a clean plate.
  • Heat a large saute pan over high heat. When the pan is hot, add the peanut oil and heat just to smoking. Add the scallops and saute for 30 seconds. Turn the scallops and add the butter and saute for an additional 30 seconds on the second side. Remove from the pan to a paper towel-lined plate.
  • Place a small pile of watercress on 6 plates. Top the watercress with a scallop shell. Place some sauce in each scallop shell. Top with 1 scallop. Garnish with 1 tablespoon salmon caviar and chive flowers.

SEARED CURRIED SCALLOPS WITH ZUCCHINI



Seared Curried Scallops with Zucchini image

Categories     Shellfish     Vegetable     Sauté     Dinner     Seafood     Scallop     Curry     Zucchini     Summer     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 7

1 lb sea scallops
1 teaspoon curry powder
1 1/2 to 2 tablespoons vegetable oil
1 teaspoon finely grated peeled fresh ginger
1 garlic clove, minced
2 medium zucchini (3/4 lb total), halved lengthwise and cut diagonally into 1/2-inch-thick slices
Garnish: fresh cilantro sprigs and lime wedges

Steps:

  • Remove tough muscle from side of each scallop if necessary. Pat scallops dry and sprinkle with curry powder and salt and pepper to taste. Heat 1/2 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sear scallops in 2 batches, adding another 1/2 tablespoon oil if necessary, until golden, 1 to 2 minutes on each side. Transfer scallops to a plate.
  • Add remaining tablespoon oil to skillet, then cook ginger and garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add zucchini and salt and pepper to taste, then cook, stirring frequently, until crisp-tender, 4 to 5 minutes.
  • Return scallops to skillet with any juices accumulated on plate and toss with zucchini just until heated through, about 1 minute.

CURRIED SCALLOPS WITH FETTUCINE



Curried Scallops with Fettucine image

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 10

Coarse salt
1/4 cup all-purpose flour
1 teaspoon plus a pinch of curry powder
Freshly ground pepper
1 pound sea scallops, tough muscles removed
2 tablespoons olive oil
1 cup homemade or low-sodium canned chicken stock
1/2 cup heavy cream
8 ounces fettucine
2 tablespoons coarsely chopped fresh flat-leaf parsley

Steps:

  • Bring a large saucepan of water to a boil, and add a generous amount of salt. In a medium bowl, whisk together flour and 1 teaspoon curry powder; season with salt and pepper. Working one at a time, dredge the scallops in the flour mixture, turning to coat both sides. Tap off excess flour; place on a large plate.
  • In a large nonstick skillet, heat olive oil over medium-high heat until it is very hot but not smoking. Add scallops, being careful not to overcrowd pan. Sear until golden on both sides, about 2 minutes per side. Transfer to a plate; keep warm.
  • Deglaze skillet; add chicken stock and cream, and bring to a boil, stirring with a wooden spoon to scrape up any browned bits from the bottom. Season with salt, pepper, and remaining pinch of curry powder. Cook until sauce is slightly thickened, about 2 minutes.
  • Meanwhile, cook fettucine in boiling water until it is al dente according to package directions. Drain in a colander; toss with sauce. Transfer to a serving platter. Top with scallops, and garnish with parsley. Serve immediately.

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Top Asked Questions

How to make the best scallops Curry?
• 500 gms scallops. 1. Melt butter in saucepan, add onion, red capsicum and saute. 2. Take off heat and mix in curry powder, mayonnaise, mustard, and sugar. 3. Mix in flour and milk. 4. Place back on heat, with scallops included and mix till mixture becomes thick and creamy.
How do you make scalloped scallops?
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.
How to cook scallops in a wok?
Heat oil in a wok over medium temperature and saute garlic, onion and capsicum a few minutes. Add scallops, season with pepper and sprinkle curry powder over the top, mix well and cook around one minute stirring to cover scallops with the curry powder.
How do you cook with lentils and scallops?
Add the lentils, coconut milk, baby spinach and three quarters of the coriander and cook on a medium heat until heated through. Keep warm To cook the scallops, mix the curry powder and salt in a bowl. Dip the scallops one by one into the curry salt (one side only)

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