Pan Seared Diver Scallop With A Madras Curry And T... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I love experimenting with flavors. There are so many untapped combinations out there waiting to be discovered. I ended up serving this dish with a lobster, sweet corn, and Yukon gold potato hash. You can serve whatever you'd like with it. Ingredients:
for the scallops |
8 ea., u-8 jumbo sea scallops |
kosher salt |
olive oil for frying |
micro greens |
white truffle oil |
for the sauce |
3 very ripe medium sized heirloom or vine ripened tomatoes |
1 clove garlic, thinly sliced |
2 tbsp. madras curry powder(or similar indian-style curry powder) |
3 tbsp. extra virgin olive oil |
kosher salt to taste |
3 oz. unsalted butter |
Directions:
1. Pre-heat oven to 350. Core the tomatoes and quarter. Toss the tomatoes and garlic with 1 Tbsp. of the oil, lay out in one layer, roast until the tomatoes are just heated through and hot, about 8 minutes. Remove immediately and transfer the tomatoes, garlic, oils, and juices to a blender and puree until smooth.
2. Meanwhile, heat the curry powder in a saute pan or small sauce pan over medium heat until fragrant. Add the remaining olive oil and stir into the curry while still on the heat. This will help bloom the curry and give it more flavor when adding to the tomatoes. Continue to cook for about two minutes more (do NOT burn) then remove from heat. Add enough of the curry mixture to the sauce until the desired flavor is achieved. Season to taste with kosher salt, pass the sauce through a fine chinois, and reserve.
3. Heat the olive oil in a large saute pan until smoking. Season both sides of the scallops with kosher salt, and pan sear for about 3 minutes on the first side, and 1-2 minutes on the second side. The scallops should be about medium in doneness.
4. In a sauce pan, heat the sauce but do not boil. Whisk in the butter off the heat to emulsify, then taste and re-season if needed.
5. To serve, place some sauce on a plate. Add any accompaniments, and place the scallop on top or around. Toss the micro greens with just enough truffle oil to moisten and place on top of the scallop. Serve immediately.
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