Curry Marinated Scallops With White Rice And Cucumber Salad Recipes

CURRIED SCALLOPS

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.

CURRY SCALLOPS AND RICE

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.

GINGER CUCUMBER SALAD WITH SCALLOPS

Steps:

• With Asian or English cucumbers (or small garden cucumbers), slice thinly, preferably with a mandoline. With thick cucumbers, peel, halve lengthwise, and scoop out seeds before slicing.
• Mix vinegar, ginger, sugar and salt, and toss with cucumbers. Let stand for 30 to 60 minutes. (Refrigerate if marinating for more than an hour in warm weather.)
• Just before serving, drain excess liquid. Put 2 tablespoons oil in a skillet, preferably nonstick, over medium-high heat. Wait a minute, then add scallops or shrimp. Sear for about 2 minutes to a side, then remove to a plate. Turn heat to medium, add remaining oil, onions and turmeric, if you are using it. Cook until onion softens, about 5 minutes.
• Meanwhile, toast sesame seeds in a dry skillet over medium heat until browned and fragrant, 3 to 5 minutes. Stir onions into cucumbers, top with scallops or shrimp, garnish with sesame seeds, and serve.

SAUTEED SEA SCALLOPS WITH CURRY

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.

SHRIMP AND SCALLOP CURRY

Steps:

• Combine shells, green onion, garlic and curry powder in medium skillet over med.
• high heat and cook for 1 minute.
• Blend in cream and wine.
• Increase heat to high and cook, stirring constantly for 5 minutes.
• Remove from heat.
• Discard shells.
• Set sauce aside.
• Season shrimp and scallops with salt, pepper and curry powder.
• Heat butter in saucepan over med.
• high heat.
• Add shrimp and scallops in batches and cook for 2 minutes.
• Remove shrimp and scallops from pan and set aside.
• Add cream sauce to pan and cook until sauce is thick about 3 minutes.
• Return shrimp and scallops to saucepan.
• Blend in parsley.

KERALAN SCALLOP MOLEE

Steps:

• Look at the scallops to find a little white bit at the side - this becomes tough when cooked, so cut it off (watch our how to prepare scallops video to find out more). If you have small queen scallops, you probably won't need to halve them, but if you have large ones, slice them in half horizontally.
• Heat the oil and add the mustard and cumin seeds. Cook until the mustard seeds start to pop, then add the onion, chillies, garlic, ginger and curry leaves. Cook for 12 mins or until the onion is golden and the ginger no longer tastes 'raw'. Add the turmeric, cook for 1 min, then add the coconut milk. Bring to a simmer, season and add the tomatoes. Cook for 12-15 mins or until the mixture is slightly thicker and reduced. (If you want to cook this in advance - and the base does taste better after a day in the fridge - stop now, cool and chill. When reheating, bring it to just under the boil before you add the scallops.)
• Add the scallops (and prawns or fish, if using) and cook gently for 5 mins (longer if you're using meaty chunks of fish fillet) or until cooked through. Add lime or lemon juice to taste and season well. Scatter with coriander and serve with rice.

CURRIED SCALLOPS WITH RICE

Steps:

• Crush and mince garlic, sauté with olive oil until golden.
• Add scallops and cook for about 10 minutes (flip them after 5 minutes).
• Cook rice.
• In a small bowl, mix together sour cream, lemon juice, turmeric, oat bran, herbs.
• Add sour cream mixture to scallops and cook over low heat for 3 minutes.
• Serve.