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Seared Curried Scallops with Cucumber Sauce and Salmon Pearls

Cucumber Sauce
medium cucumber, hothouse variety
1/4 cup
Italian parsley leaves
1/3 cup
rice wine vinegar
Freshly ground black pepper
egg yolks
1 teaspoon
1/4 cup
light sesame oil
1/4 cup
almond oil
Curried Scallops
sea scallops, side muscles removed
Freshly ground black pepper
1/2 cup
curry powder
1 cup
all-purpose flour
2 tablespoon s
peanut oil
1 tablespoon
1 1/2
bunches watercress, to garnish, optional
6 tablespoon s
salmon caviar
1 tablespoon
snipped fresh chives, for garnish
Chive flowers, for garnish, optional
  1. With a paring knife, cut the dark green skin from the cucumber in thick strips. Coarsely chop the skin. Reserve the remaining cucumber for another use. In a blender, put the cucumber skin pieces, parsley, and vinegar, and a sprinkling of salt and pepper. Add the egg yolks and sugar and blend for 30 seconds. With the blender running, pour in the oils in a slow, steady stream to form a thick, creamy sauce. Season to taste with a little more salt and pepper, if necessary. Transfer the sauce to a nonreactive bow, cover with plastic wrap, and refrigerate until ready to use. 
  2. Season the scallops with salt and pepper and set aside. Put the curry powder in a small, dry sauté pan and cook over medium heat, stirring constantly, until it becomes very aromatic, about 30 seconds. Immediately transfer the curry powder to a shallow bowl or plate. Add the flour and stir well. Dredge the scallops all over in the curry-flour mixture, shaking off any excess. Set them aside on a clean plate. 
  3. Heat a large sauté pan over high heat. When the pan is hot, add the peanut oil and heat it until almost smoking. Add the scallops and sauté them, undisturbed, until their undersides are golden brown, about 30 seconds. With tongs, turn the scallops over; add the butter and sauté the scallops until their other sides are browned, about 30 seconds more. Remove them to drain briefly on paper towels. 
  4. If using scallop shells for serving, place a small mound of watercress in the centers of 6 plates and nestle a scallop shell in each mound. Spoon the sauce into each shell; or, if you have no scallop shells, spoon a pool of sauce on each serving plate. Place a sautéed scallop in the center of the sauce. Spoon some salmon caviar on top of each scallop and flowing down into the sauce. Garnish with chives and, if available, chive flowers.
Average: 4 (1 vote)

About this Recipe

One large, plump sea scallop on a bed of beautiful green sauce makes a brilliant way to start a meal. Be sure to tear off the tough little flap of side muscle from each scallop before cooking. If you can find scallop shells for serving, use them, using a small mound of watercress leaves or other greens to steady the shell on the serving plate; if not, simply choose a pretty plate whose color contrasts prettily with the green sauce and golden brown scallop, and omit the bed of watercress.

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