Curry-crusted Sea Scallops |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 2 |
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This light and quick entree is elegant enough for guests but filled with wonderful flavor. A bag of scallops can be purchased from the freezer case; they defrost in minutes. This recently published recipe came from the Arizona Daily Star newspaper. We loved it and I think you will too. Serve with my Rice with Carrots; they look lovely together. Hope one of you gets a photo of it for me (hint, hint:) Ingredients:
12 ounces sea scallops |
1 1/2 tablespoons curry powder (if yours is more than 6 months old, buy new, it loses it flavor quickly) |
olive oil flavored cooking spray |
salt & fresh ground pepper |
2 tablespoons apricot jam |
3 tablespoons heavy whipping cream |
2 tablespoons sliced scallions |
Directions:
1. Rinse and drain scallops, and pat dry with a paper towel. Toss with the curry powder, coating all sides.
2. Heat a nonstick skillet on high and spray with olive oil. Saute scallops 3 minutes per side. Add salt and pepper to taste and remove to a bowl.
3. Add 1/4 cup water and the apricot jam to the skillet; simmer 30 seconds, stirring to melt jam. Add cream and simmer 1 minute to thicken. Add salt and pepper to taste.
4. Spoon sauce over scallops and sprinkle scallions on top.
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