Curry Dusted Scallops with Pea PureeCurry Dusted Scallops with Pea Puree
Makes 4 servings
Level of Difficulty: Easy
Preparation Time: 10 minutes
Cooking time: 15 minutes
Notes: The bright flavours of curry and lime are a perfect accompaniment to the scallops.
1 (10-ounce) package frozen baby peas (not thawed)
65ml (1/4 cup) water
2 tablespoons unsalted butter
2 green onions, chopped
1 to 2 tablespoons fresh lime juice
2 teaspoons curry powder
750g (1 1/2 pounds) sea scallops, tough ligament removed from side of each (about 3 per person)
1 tablespoon vegetable oil
Cook peas on stovetop with water according to package directions (do not drain). Pulse in a food processor with cooking water, butter, green onions, lime juice (to taste), and 1/4 teaspoon salt to a coarse purée. Adjust seasoning to your taste.
Stir together curry powder and 1/2 teaspoon each of salt and pepper on a plate. Pat scallops dry and coat all over with curry mixture using your fingers to adhere seasoning onto scallops.
Heat oil in a large non-stick skillet over medium-high heat until hot, then sauté scallops in 2 batches, turning once, until browned and just cooked through, about 4 minutes per batch. Serve scallops over pea purée.
This recipe is created by Nadine Hughes, owner and founder of The Cook's Companion, a lifestyle cooking and entertaining school and The Menu Companion, complete dinner party menu planners.
Complementary Wines: Beer, Gewürztraminer: Late Harvest, Sauvignon Blanc, Sauvignon Blanc: Pouilly-Fume/Sancerre
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