Curried Scallops
The secret of making curried scallops is not to over power the fantastic flavour of the scallops with the curry, hence this dish has a very mild curry flavour. I always use fresh Tasmanian scallops but you can use whatever you can get your hands on. Try it with prawns (aka shrimp) or marinara mix. You might have noticed that the sauce is a variation of the white sauce I posted earlier. (told you it was versatile)
Serves 2
Ingredients
3-400 gms of scallops
2 Tablespoons light olive oil
1 small Onion Diced
1 Clove minced garlic
1 Red Capsicum (aka pepper) seeded and cut into strips
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 Tablespoon mild curry powder
Method
1. Clean the black bits off the side of the scallops and rinse under cold running water, do not soak.
2. Once scallops are drained sear them in a hot frypan with the oil, you might need to do this in batches. All you are doing at this stage is sealing the juices inside the scallops, not cooking them completely.
3. Remove scallops to a bowl, Don’t clean the pan, it’s all flavour in there now. Reduce frypan heat to medium and add onions, capsicum and garlic, stirring occasionaly
4. In a small saucepan, melt butter over gentle heat, use a whisk to combine with flour, add milk in stages but don’t stop stirring until all the milk is added.
5. Add the curry powder to the saucepan and stir in thoroughly. Once sauce starts to thicken pour into the frypan and combine, then add back the scallops including any juices that have gathered in the bottom of the bowl. (it’s all flavour)
6. Once scallops have reheated serve immediately with rice
