Hot scallops for two paired with cool and tangy condiment. Serve with steamed rice and stir-fried vegetables. The curry paste used in this quick-cooking dish is available in the Asian foods aisle of most supermarkets. I used Patak's brand.
Preparation time:
10 minutes
Cooking time: About 2 to 4 minutes
Makes: 2 servings
For the raita:
1/3 cup thick yogurt
1/4 cup grated English cucumber, squeezed of excess moisture
1/4 tsp minced fresh garlic
1 tsp lime juice
- pinches salt and ground cumin
2 tsp chopped fresh mint, cilantro or basil
Combine all ingredients in a small bowl. Cover and refrigerate until needed.
For the scallops
1 1/2 to 2 tsp mild, medium or hot Indian-style curry paste
1 Tbsp lime juice
10 to 12 large West or East Coast sea scallops, patted dry
2 Tbsp vegetable oil
- lime slices for garnish
Combine the curry paste and lime juice in a shallow bowl. Add the scallops and toss to coat. Cover, refrigerate and marinate the scal-lops 20 minutes.
Heat the oil in a non-stick skillet set over mediumhigh. Add the scallops and cook 1 to 2 minutes on each side, or until just cooked through.
Divide the scallops between two plates. Set a small bowl of raita on each plate and serve.
Baked Scallops for Two With Sparkling Wine and Butter
I first published this decadent scallop recipe three years ago and still get requests for it. Serve with saffron-flavoured rice or mashed potatoes and a steamed green vegetable, such as green beans.
Preparation time: 5 minutes Cooking time: 15 minutes Makes: 2 servings
2 Tbsp butter
1 small shallot, finely chopped
1 garlic clove, finely chopped
1/4 cup sparkling wine
1/4 tsp paprika
- pinch cayenne pepper
10-12 large West or East Coast sea scallops, patted dry
- salt and freshly ground black pepper to taste
2 Tbsp chopped fresh parsley
Preheat oven to 450 F. Melt butter in a small pot set over medium heat. Add the shallot and garlic and cook 2 minutes. Mix in the wine, paprika and cayenne, bring to a simmer and then remove from the heat.
Place the scallops in a single layer in a small baking dish. Spoon the wine/butter mixture over the scallops; season with salt and pepper. Bake 10 minutes, or until the scallops are just cooked through. Sprinkle with the parsley and serve.
