Curried Scallops with Tomatoes

You can never go wrong by adding a little crunch to scallops when you sauté them (see the following recipe for another example). Usually, you dredge them in flour, cornmeal, or bread crumbs before adding them to the hot pan, and it’s something that most everyone seems to like. But you can take that crunch and give it an intense flavor by dredging the scallops directly in a spice mix. Although you can’t do this with everything—dried herbs don’t get crisp, and some spices are far too strong to use in this quantity—it works perfectly with curry powder, which not only seasons the scallops and their accompanying sauce but gives them the crunch we all crave.