CURRIED SCALLOPS WITH TOMATOES
Provided by Mark Bittman
Categories Pepper Tomato Yogurt Dinner Lime Peanut Scallop Spice Curry Cilantro Boil Sugar Conscious Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 8
Steps:
- 1.Core the tomatoes (cut a cone-shaped wedge out of the stem end), then cut them in half horizontally. Gently squeeze out the liquid and shake out most of their seeds. Chop their flesh into 1/2-inch pieces and set aside. Heat a 12-inch nonstick skillet over medium heat for about 3 minutes. While it is heating, sprinkle the scallops with salt and pepper and spread the curry powder on a plate.
- 2. Add the oil, then quickly dredge the scallops lightly in the curry powder and add them to the pan. About 2 minutes after you added the first scallop, turn it-;it should be nicely browned (if it is not, raise the heat a bit). When the scallops are all browned and turned, cook for another minute, then add the tomatoes and the cream if you're using it (if you are using yogurt, lower the heat immediately; it must not boil).
- 3. Heat the tomatoes through, then taste and add more salt and pepper if necessary. Sprinkle with the lime juice, stir in the cilantro, and serve.
- Keys To Success
- SINCE YOU'RE USING a large quantity of curry powder here, it should not be super-hot. (This is obviously a matter of taste, but I prefer a mild, sweet curry.) The powder itself must be fairly fine; if it is too coarse, the resulting crust will be gritty rather than crisp.
- DREDGE THE SCALLOPS lightly in the curry, not as heavily as you would in flour.
- KEEP THE SCALLOPS rare; they're at their best that way, and perfectly safe, as long as they're fresh.
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maavia khan
[email protected]Overall, this was a good recipe. The scallops were cooked well and the sauce was flavorful. However, I think I would have preferred a different method of cooking the scallops.
haad rao
[email protected]The sauce was a bit too spicy for me, but I was able to tone it down by adding some yogurt.
Wajid kareem Akhter
[email protected]I found that the scallops were a bit overcooked for my taste. Next time I'll cook them for a shorter amount of time.
Lorelei F
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The scallops were cooked perfectly and the sauce was delicious.
Asadullah Sultani
[email protected]I used shrimp instead of scallops and it turned out great! The sauce was so flavorful that it really didn't matter what protein I used.
Kaif Arnob
[email protected]I added some chopped cilantro to the sauce and it really brightened up the flavor. Definitely recommend trying this variation.
Prison Mike
[email protected]This was my first time cooking scallops and I'm so glad I tried this recipe. The scallops were tender and juicy and the sauce was delicious. I will definitely be making this again.
Simone Galasso
[email protected]I've made this recipe several times and it never disappoints. The scallops are always cooked perfectly and the sauce is always flavorful. Highly recommend!
Khalid Arman
[email protected]This recipe was easy to follow and the end result was amazing. The curry powder and tomatoes gave the scallops a unique and flavorful twist.
Bob kendyreny
[email protected]I'm not a huge fan of scallops, but this recipe changed my mind! The curry and tomatoes really complemented the scallops and made for a delicious meal. I'll definitely be making this again.
NOmi WRites
[email protected]I made this recipe last night and it was a huge hit with my family. The scallops were succulent and the sauce was rich and creamy.
Austin Fortenberry
[email protected]This curried scallop dish was an absolute delight! The scallops were cooked perfectly and the tomato sauce was incredibly flavorful. I followed the recipe exactly and it turned out perfectly.