Recipe

Pan Seared Diver Scallop With A Madras Curry And Tomato Butter Recipe

Add Step-by-Step Photos	Ironchef / All my dishes 2 years, 4 months ago I love experimenting with flavors. There are so many untapped combinations out there waiting to be discovered. I ended up serving this dish with a lobster, sweet corn, and Yukon gold potato hash. You can serve whatever you'd like with it. Prep:30m Cook:15m Servings:8	Ironchef
	scallops tomato curry fusion

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Ingredients

For the scallops:

8 ea., U-8 Jumbo Sea Scallops

Kosher salt

Olive Oil for frying

Micro Greens

White Truffle Oil

For the sauce:

3 very ripe medium sized heirloom or vine ripened tomatoes

1 clove garlic, thinly sliced

2 Tbsp. Madras Curry powder(or similar Indian-style curry powder)

3 Tbsp. Extra Virgin Olive Oil

Kosher Salt to taste

3 oz. Unsalted Butter

Directions

Pre-heat oven to 350. Core the tomatoes and quarter. Toss the tomatoes and garlic with 1 Tbsp. of the oil, lay out in one layer, roast until the tomatoes are just heated through and hot, about 8 minutes. Remove immediately and transfer the tomatoes, garlic, oils, and juices to a blender and puree until smooth.

Meanwhile, heat the curry powder in a saute pan or small sauce pan over medium heat until fragrant. Add the remaining olive oil and stir into the curry while still on the heat. This will help "bloom" the curry and give it more flavor when adding to the tomatoes. Continue to cook for about two minutes more (do NOT burn) then remove from heat. Add enough of the curry mixture to the sauce until the desired flavor is achieved. Season to taste with kosher salt, pass the sauce through a fine chinois, and reserve.

Heat the olive oil in a large saute pan until smoking. Season both sides of the scallops with kosher salt, and pan sear for about 3 minutes on the first side, and 1-2 minutes on the second side. The scallops should be about medium in doneness.

In a sauce pan, heat the sauce but do not boil. Whisk in the butter off the heat to emulsify, then taste and re-season if needed.

To serve, place some sauce on a plate. Add any accompaniments, and place the scallop on top or around. Toss the micro greens with just enough truffle oil to moisten and place on top of the scallop. Serve immediately.

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Comments

sunny 1 year, 8 months ago said:
Wow - this is an impressive recipe.

food4all 1 year, 8 months ago said:
Nice dish......

luisascatering 1 year, 1 month ago said:
Lovely. May I please have the recipe for lobster, sweet corn, and Yukon gold potato hash?

Also, is the green oil a basil oil, or cilantro flavor? Thanks!

ironchef 1 year, 1 month ago said:
The green oil is a combination of basil and Italian parsley. The hash is fairly simple, provided that you have lobster stock and claw meat scraps on hand. The potatoes were cut into 1/4" dice and then blanched, shocked, and dried well. Here's how the hash gets picked up for an order:

1. Potatoes go into deep fryer to get browned and crispy. Remove from fryer and lightly season.
2. Unsalted butter is melted in a small sauce pan and the sweet corn is added and quickly sauteed.
3. To the corn, add some lobster claw meat, some lobster stock, and a little more butter if the pan is dry. The butter will thicken the stock and act as sort of a binder for the hash. Season to taste with salt, then fold in potatoes and minced chives before plating.

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