Best 3 Curry Dusted Scallops With Pea Pur Recipes

SCALLOPS WITH THAI-SCENTED PEA PUREE

Steps:

• Cook the peas in boiling, slightly salted water until tender, then drain and tip into a blender, adding 1 tablespoon curry paste and the creme fraiche or sour cream. Season to taste with salt and perhaps add more curry paste, depending on how strong it is.
• Heat the oil and butter in a frying pan until foamy, and then fry the scallops for 2 minutes a side. If you are using big scallops then it is sometimes easier to cut them in half across.
• When they are cooked, they will have just lost their raw look in the middle and be lusciously tender, while golden and almost caramelised on the outside.
• Lift the scallops onto two warmed plates and then deglaze the hot pan by squeezing in the lime juice. Stir to mix well and pick up every scrap of flavour, and then pour over the scallops on each plate.
• Dish up the pea puree alongside the scallops, and sprinkle with the chopped cilantro or Thai basil. Serve with another wedge of lime if you feel like it.

CURRY-DUSTED SCALLOPS WITH PEA PURéE

Steps:

• Cook peas on stovetop with water (1/4 cup) according to package directions (do not drain). Pulse in a food processor with cooking water, butter, scallions, lime juice (to taste), and 1/4 teaspoon salt to a coarse purée. Season with salt.
• Stir together curry powder and 1/2 teaspoon each of salt and pepper on a plate. Pat scallops dry and coat all over with curry mixture.
• Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops in 2 batches, turning once, until browned and just cooked through, about 4 minutes per batch. Transfer with tongs to a clean plate. Serve scallops over pea purée.

SCALLOPS WITH TURMERIC AND A PEA PURéE

Steps:

• Combine scallops, oil, garlic and turmeric in a bowl; refrigerate covered for at least 3 hours or overnight. Drain scallops over medium bowl and reserve the marinade.
• Cook scallops in batches in a heated small pan about 2 minutes each side until almost cooked; cover to keep warm.
• Bring reserved marinade to the boil in same pan.
• Serve the scallops with pea purée and drizzle with marinade.
• Pea Purée: Heat butter in medium pan; cook onion stirring until soft.
• Stir in peas cook stirring for 2 minutes.
• Add wine, bring to the boil and then simmer covered stirring occasionally for about 10 minutes or until the peas are tender.
• Blend or process pea mixture in batches until almost smooth.