• Main
  • Recipes
  • Curried Scallops with Cucumber Sauce and Salmon Pearls (Wolfgang Puck) Recipe

Curried Scallops with Cucumber Sauce and Salmon Pearls (Wolfgang Puck) Recipe

Posted by
Rate It!
Curried Scallops with Cucumber Sauce and Salmon Pearls (Wolfgang Puck)
Add your photo!
Ingredients
19
Count
Nutrition
1092
Calories
Total time
27
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. With a paring knife, remove the skin from the outside of the cucumber. Coarsely chop the skin. Discard the remaining cucumber or reserve for another use. In a blender, puree the cucumber, parsley, and vinegar and season with salt and pepper. Add the egg yolks and sugar and blend for 30 seconds to combine. With the blender running, add the oils in a slow steady stream to form an emulsion. Season, to taste. Refrigerate until ready to use.
  2. Season the scallops with salt and pepper and set aside. Place the curry powder in a small saute pan and heat over medium heat, stirring constantly. Cook for 30 seconds or just until you can really smell the curry. Immediately remove from the pan and place in a shallow bowl or plate. Add the flour and mix well. Dredge the scallops in the curry mixture, shaking off any excess. Set aside on a clean plate.
  3. Heat a large saute pan over high heat. When the pan is hot, add the peanut oil and heat just to smoking. Add the scallops and saute for 30 seconds. Turn the scallops and add the butter and saute for an additional 30 seconds on the second side. Remove from the pan to a paper towel-lined plate.
  4. Place a small pile of watercress on 6 plates. Top the watercress with a scallop shell. Place some sauce in each scallop shell. Top with 1 scallop. Garnish with 1 tablespoon salmon caviar and chive flowers.
  5. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1092 Kcal (4572 kJ)
Calories from fat 414.96 Kcal
% Daily Value*
Total Fat 46.11g 71%
Cholesterol 173.72mg 58%
Sodium 3425.19mg 143%
Potassium 1721.45mg 37%
Total Carbs 153.02g 51%
Sugars 1.02g 4%
Dietary Fiber 19.99g 80%
Protein 25.42g 51%
Vitamin C 32mg 53%
Iron 7.9mg 44%
Calcium 231.4mg 23%
Amount Per 100 g
Calories 328.37 Kcal (1375 kJ)
Calories from fat 124.78 Kcal
% Daily Value*
Total Fat 13.86g 71%
Cholesterol 52.24mg 58%
Sodium 1029.99mg 143%
Potassium 517.65mg 37%
Total Carbs 46.01g 51%
Sugars 0.31g 4%
Dietary Fiber 6.01g 80%
Protein 7.64g 51%
Vitamin C 9.6mg 53%
Iron 2.4mg 44%
Calcium 69.6mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 24.9
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free,
  • high fiber

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top