Food recipes
Sauteed Sea Scallops with Curry
Sauteed Sea Scallops with Curry Ingredients: carrots, raw pickles, cucumber, sour mollusks, scallop, (bay and sea), cooked, steamed butter, without salt oil, olive, salad or cooking cream, whipped, cream topping, pres...
Sauteed Sea Scallops with Curry
Ingredients:
carrots, raw
pickles, cucumber, sour
mollusks, scallop, (bay and sea), cooked, steamed
butter, without salt
oil, olive, salad or cooking
cream, whipped, cream topping, pressurized
spices, ginger, ground
spices, curry powder
Directions:
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; saute 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.
Ingredients:
carrots, raw
pickles, cucumber, sour
mollusks, scallop, (bay and sea), cooked, steamed
butter, without salt
oil, olive, salad or cooking
cream, whipped, cream topping, pressurized
spices, ginger, ground
spices, curry powder
Directions:
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; saute 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.