CURRIED SCALLOPS WITH TOMATOES
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
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.
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Md Shakib Hasan
[email protected]This recipe is a great way to use up leftover scallops. The curry sauce is delicious and the dish is easy to make.
Phoenix Wood
[email protected]This dish was amazing! The scallops were cooked to perfection and the curry sauce was so flavorful. I'll definitely be making this again.
Chante Brits
[email protected]This recipe was a bit too difficult for me, but it turned out great. The scallops were cooked perfectly and the curry sauce was delicious.
Sihmmy Love
[email protected]I loved this dish! The scallops were cooked perfectly and the curry sauce was so flavorful.
Penny Gill
[email protected]This dish was a bit too rich for my taste, but it was still good.
Natalie Ramos
[email protected]I'm not sure what I did wrong, but my curry sauce turned out watery. The scallops were still good, though.
Kagga Kenneth
[email protected]This recipe is a keeper. It's easy to make and the results are always amazing.
Kamran Durrani
[email protected]I followed the recipe exactly and the dish turned out great. The scallops were tender and the curry sauce was delicious.
Sandra Joy
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The scallops were cooked well and the curry sauce was flavorful.
Logan Narvaez
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of curry, but I'm so glad I did. The curry sauce was mild and flavorful, and the scallops were cooked perfectly.
Princess Atem
[email protected]This is one of my favorite recipes. It's easy to make and always turns out great.
Ashley DAVIS
[email protected]I've made this dish several times and it's always a crowd-pleaser. The scallops are always cooked perfectly and the curry sauce is always delicious.
Anjae Longstreet
[email protected]This recipe was easy to follow and the results were amazing. The scallops were cooked to perfection and the curry sauce was so flavorful.
Basit Siddiqui
[email protected]I'm not a huge fan of seafood, but I really enjoyed this dish. The scallops were tender and flavorful, and the curry sauce was creamy and mild.
Brittany Carder
[email protected]This dish was a hit at my dinner party! The scallops were cooked perfectly and the curry sauce was delicious. I served it with basmati rice and it was a perfect meal.