Pan Seared Diver Scallop With A Madras Curry And Tomato Butter
From ironchef 16 years agoIngredients
- For the scallops: shopping list
- 8 ea., U-8 Jumbo sea scallops shopping list
- kosher salt shopping list
- olive oil for frying shopping list
- Micro Greens shopping list
- White truffle oil shopping list
- For the sauce: shopping list
- 3 very ripe medium sized heirloom or vine ripened tomatoes shopping list
- 1 clove garlic, thinly sliced shopping list
- 2 Tbsp. Madras curry powder(or similar Indian-style curry powder) shopping list
- 3 Tbsp. extra virgin olive oil shopping list
- kosher salt to taste shopping list
- 3 oz. unsalted butter shopping list
How to make it
- 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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The Rating
Reviewed by 2 people-
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!luisascatering in Burlingame loved it -
Wow - this is an impressive recipe.
sunny in Portland loved it
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