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Sauteed Sea Scallops with Curry

3.6

(10)

Sauté de Coquilles Saint-Jacques au Cari

Recipe information

  • Yield

    Makes 6 to 8 first-course servings

Ingredients

12 ounces carrots, peeled, cut into matchstick-size strips
1 12-ounce English hothouse cucumber, cut into matchstick-size strips
1 1/2 pounds sea scallops
4 tablespoons (1/2 stick) butter
1 tablespoon oil
1 cup whipping cream
1 1/2 tablespoons finely chopped peeled fresh ginger
1 1/2 teaspoons curry powder

Preparation

  1. Step 1

    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; sauté until golden and just cooked through, about 2 minutes per side. Transfer to platter.

    Step 2

    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.

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