Curry-Seared Scallop with Spiced Green Pea Puree
Tomorrow is my sister in-law Kim’s birthday. She, along with my in-laws, were here this weekend to help us paint the nursery so we did a little dinner Saturday night to celebrate.
The last few dinner parties we’ve thrown, I’ve done something as an amuse bouche — for a couple reasons. First, by skipping this course myself, it allows me time to get organized and caught up in the kitchen for subsequent courses. And, as in the case of this scallop, it’s an easy way for me to cook some seafood for my guests…but I don’t have to eat it.
This is super simple. Get the freshest scallops you can find…sprinkle with curry powder, salt and pepper and sear in a hot pan with a little oil and butter.
The puree is blanched frozen peas, fresh parsley and cilantro, ginger, garlic, cumin, curry powder, salt and pepper and a little olive oil all buzzed in a food processor.
I was shocked to discover that I don’t have a single bottle of gewurztraminer in my cellar (the horror!), so I served Wolffer Estate Vineyards’ 2003 Brut Sparkling Wine with this. Sparkling wine is so amazingly versatile with food…and it worked out just fine.
How do you get the scallops to sear like that without tearing when you try to turn them?? I’ve tried using super hot pan, butter, oils…by scallops don’t turn golden crisp like that. And clearly, I am angry about it.
Smoking-hot non-stick pan my friend…nothing wrong with cheating
There’s something about scallops that makes them very sticky. I use a very well seasoned cast iron frying pan and I don’t try to turn the scallop until I’m sure it’s ready to turn.
I agree with Lenn about cheating. Many times I cheat by skipping the pan and placing the scallops directly in my mouth. Oh, they are sooo good raw.
I love the Amuse Bouche and though I rarely do it I think it’s often because I try so hard to be in the dining room the whole meal, when in the end I end up in the kitchen for a part of it. great idea and one I’ll use the next meal I prepare!
It was an amazing meal all the way around and a perfect way to celebrate the end of a wonderful day getting the nursery ready- what fun!
MIL