Best 8 Grilled Scallops With Curried Tomato Coulis Recipes

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Grilled scallops with curried tomato coulis is a flavorful and elegant dish that can be enjoyed as an appetizer or main course. The tender, juicy scallops are perfectly complemented by the rich, aromatic coulis, made with tomatoes, coconut milk, curry powder, and a touch of heat. Whether you're hosting a dinner party or just looking for a special meal to enjoy at home, this recipe is sure to impress.

Here are our top 8 tried and tested recipes!

GRILLED SCALLOPS



Grilled Scallops image

Provided by Food Network

Categories     appetizer

Time 22m

Yield 5 to 6 servings

Number Of Ingredients 5

20 to 25 large scallops (about 3 pounds)
5 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 1/2 tablespoons lemon pepper

Steps:

  • Pat dry each scallop and lay them on a tray. Sprinkle on some olive oil, coating scallops on all sides. Season the scallops with salt, black pepper, and lemon pepper, making sure that the seasoning covers all sides. Refrigerate until ready to cook.
  • Grill for about 2 to 3 minutes on each side. Serve immediately.

GRILLED SCALLOPS WITH CURRIED TOMATO COULIS



Grilled Scallops with Curried Tomato Coulis image

Categories     Tomato     Quick & Easy     Scallop     Curry     Grill     Grill/Barbecue     Gourmet

Yield Serves 2

Number Of Ingredients 9

2 large shallots, sliced thin
2 tablespoons olive oil
1 teaspoon mustard seeds
1 1/2 teaspoons curry powder
1/2 teaspoon sugar
6 plum tomatoes, seeded and chopped
2 teaspoons balsamic vinegar
vegetable oil for brushing the grill pan
3/4 pound sea scallop

Steps:

  • In a skillet cook the shallots in the olive oil over moderate heat, stirring, until they are softened, stir in the mustard seeds and the curry powder, and cook the mixture, stirring, for 1 minute. Stir in the sugar, the tomatoes, and salt and pepper to taste and cook the mixture, stirring, for 2 minutes, or until the tomatoes begin to release their juices. Stir in the balsamic vinegar and keep the coulis warm. Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and brush it with vegetable oil. Add the scallops, patted dry, and grill them for 2 1/2 minutes on each side, or until they are just firm. Divide the coulis between 2 plates and top each serving with half the scallops.

CURRIED SCALLOPS WITH TOMATOES



Curried Scallops with Tomatoes image

Provided by Mark Bittman

Categories     Pepper     Tomato     Yogurt     Dinner     Lime     Peanut     Scallop     Spice     Curry     Cilantro     Boil     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 8

3 medium ripe tomatoes
1 tablespoon peanut or vegetable oil
1 1/2 to 2 pounds large sea scallops
Salt and freshly ground black pepper
2 tablespoons curry powder, or to taste
1/2 cup heavy cream, sour cream, or yogurt, optional
Juice of 1 lime
1/2 cup washed, dried, and chopped fresh cilantro

Steps:

  • 1.Core the tomatoes (cut a cone-shaped wedge out of the stem end), then cut them in half horizontally. Gently squeeze out the liquid and shake out most of their seeds. Chop their flesh into 1/2-inch pieces and set aside. Heat a 12-inch nonstick skillet over medium heat for about 3 minutes. While it is heating, sprinkle the scallops with salt and pepper and spread the curry powder on a plate.
  • 2. Add the oil, then quickly dredge the scallops lightly in the curry powder and add them to the pan. About 2 minutes after you added the first scallop, turn it-;it should be nicely browned (if it is not, raise the heat a bit). When the scallops are all browned and turned, cook for another minute, then add the tomatoes and the cream if you're using it (if you are using yogurt, lower the heat immediately; it must not boil).
  • 3. Heat the tomatoes through, then taste and add more salt and pepper if necessary. Sprinkle with the lime juice, stir in the cilantro, and serve.
  • Keys To Success
  • SINCE YOU'RE USING a large quantity of curry powder here, it should not be super-hot. (This is obviously a matter of taste, but I prefer a mild, sweet curry.) The powder itself must be fairly fine; if it is too coarse, the resulting crust will be gritty rather than crisp.
  • DREDGE THE SCALLOPS lightly in the curry, not as heavily as you would in flour.
  • KEEP THE SCALLOPS rare; they're at their best that way, and perfectly safe, as long as they're fresh.

GRILLED SCALLOPS



Grilled Scallops image

This is my Mom's easy recipe for scallop lovers. It is simple, quick, and delicious. The only tools you need are a grill and a grilling basket.

Provided by MAINJUMP

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 6

Number Of Ingredients 7

¾ cup butter
⅔ cup chopped onions
3 cloves garlic, chopped
¼ cup fresh lemon juice
1 pinch salt
1 ½ pounds sea scallops
⅓ cup chopped fresh parsley

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil grate.
  • Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
  • Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
  • Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.

Nutrition Facts : Calories 317.5 calories, Carbohydrate 6.2 g, Cholesterol 98.5 mg, Fat 23.9 g, Fiber 0.4 g, Protein 19.8 g, SaturatedFat 14.7 g, Sodium 349 mg, Sugar 1.2 g

GRILLED SEA SCALLOPS (SIGN OF THE DOVE)



Grilled Sea Scallops (Sign of the Dove) image

Provided by Marian Burros

Categories     easy, quick, appetizer

Time 18m

Yield 4 appetizer servings

Number Of Ingredients 8

2 cups fish stock
2 ounces unsalted butter at room temperature
3 ounces assorted sliced mushrooms, wild or cultivated
1/2 teaspoon fresh thyme leaves
8 ounces mixed greens like Swiss chard, turnip greens, baby kale or spinach, in small pieces
12 ounces sea scallops
Salt and white pepper to taste
Olive oil for grilling

Steps:

  • Preheat grill or broiler.
  • Bring stock to boil in a saucepan; whisk in butter bit by bit.
  • Add mushrooms and thyme and reduce stock by half.
  • Add greens and simmer until greens are wilted.
  • Season scallops with salt and pepper and brush with oil. Grill or broil just until done, 2 to 4 minutes, depending on size of scallops.
  • Remove greens and mushrooms from stock and arrange on four salad-size plates and keep warm. Consistency of stock will depend on how much water the greens gave off. For a lightly thickened stock, you may need to reduce the mixture more.
  • Arrange scallops on greens, slicing large scallops, and finish with thickened stock.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 8 grams, Sodium 692 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED GARLIC PARMESAN CRUSTED SCALLOPS



Grilled Garlic Parmesan Crusted Scallops image

An easy recipe for delicious grilled scallops that are the perfect companion for a grilled New York Strip steak.

Provided by Matt W.

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 4

Number Of Ingredients 7

½ cup fine Italian bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon dried parsley
½ teaspoon garlic salt
½ teaspoon ground black pepper
½ cup olive oil
16 large sea scallops

Steps:

  • Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
  • Pour olive oil into a shallow bowl.
  • Rinse scallops under cold water, then dip into the olive oil.
  • Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
  • Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Brush the scallops lightly with more olive oil.
  • Grill on the preheated grill until golden brown on both sides, about 5 minutes.

Nutrition Facts : Calories 481.8 calories, Carbohydrate 13.8 g, Cholesterol 54.3 mg, Fat 34.1 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 690.8 mg, Sugar 0.9 g

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

SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES



Seared Scallops With Jammy Cherry Tomatoes image

The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they're falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.

Provided by Lidey Heuck

Categories     dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1/2 cup thinly sliced shallots (about 2 shallots)
2 garlic cloves, minced
1/4 cup dry white wine, such as muscadet or sauvignon blanc
1 pound cherry tomatoes, cut in half through the stem (about 3 cups tomatoes)
Kosher salt and black pepper
16 large sea scallops (about 1 pound), tough muscle removed
2 tablespoons grapeseed oil, plus more as needed
1 lemon, halved
Julienned fresh basil and mint, for serving
Coarse sea salt, for serving

Steps:

  • Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
  • Add the wine and cook until about half the liquid has evaporated.
  • Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
  • Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
  • Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.

Tips:

  • Choose high-quality scallops. Look for scallops that are plump, moist, and have a slightly briny smell. Avoid scallops that are slimy or have a strong fishy odor.
  • Sear the scallops properly. Searing the scallops creates a golden-brown crust that helps to lock in their natural flavor and juices. To sear scallops properly, heat a heavy skillet over medium-high heat and add a little oil. Once the oil is hot, add the scallops and sear them for 2-3 minutes per side, or until they are golden brown and opaque throughout.
  • Don't overcook the scallops. Scallops are a delicate seafood, so it's important not to overcook them. Overcooked scallops will become tough and rubbery. Cook scallops for just 2-3 minutes per side, or until they are opaque throughout.
  • Use fresh, ripe tomatoes. The coulis sauce is made with fresh tomatoes, so it's important to use ripe, flavorful tomatoes. Avoid tomatoes that are bruised or have blemishes.
  • Season the coulis sauce to taste. The coulis sauce should be seasoned to taste with salt, pepper, and other spices. You can also add a splash of lemon juice or white wine for a brighter flavor.

Conclusion:

Grilled scallops with curried tomato coulis is a delicious and easy-to-make dish. The scallops are perfectly seared and the coulis sauce is flavorful and tangy. This dish is perfect for a special occasion or a weeknight dinner.

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