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Seared Sea Scallops with Red Curry and Micro Salad

Date Added: Feb 22, 2010 Thai Appetizers
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Prep Time

40 mins

Cook Time

2 mins

Ready In

42 mins

Serving

4

*to adjust serving size click on "serving box".

Description

Two Seared U-10 Diver Scallops on a bed of homemade South African Red Curry and a micro salad of arugula.


Ingredients

  • 8  Each Diver Scallops, U-10
    • 1
  • 2  Table Spoon(s) Olive Pil
    • 2
  • 1  Cup(s) Micro Arugula (or arugula leaves)
    • 3
  • 1  Each Plum Tomato, small diced
    • 4
  • 1  Each Cucumber, seeds removed, small diced
    • 5
  • 1  Tea Spoon(s) Extra Virgin Olive Oil
    • 6
  •  As Needed Salt
    • 7
  •  As Needed Red Curry
    • 8

Directions

    1. Heat a large saute pan on medium high heat
    2. Dry scallops thoroughly and season with salt
    3. Once pan is hot, add oil and spread around the pan
    4. Add the scallops quickly to avoid smoking of oil
    5. Cook on each side for 1-1/2 minutes, reserve
    6. Mix tomato, cucumber and arugula with extra virgin olive oil and set aside
    7. To plate, spread curry on plate, place both scallops in the center of the curry and the micro salad in between each scallops to give brilliance and color to your dish
    8. ENJOY!

    Red Curry

    Ingredients

  • 2 Each Red Onion
  • 6 Each Arbole Chilis, Dried (Thai bird)
  • 2 Each Dried Chipotle Chilis
  • 1 Cup(s) Red Wine Vinegar
  • 3 Cup(s) Vegetable Oil
  • 4 Table Spoon(s) Water
  • 15 Each Garlic Cloves
  • 1 Cup(s) Ginger
  • 2 Each Red Bell Pepper, diced
  • 1 Table Spoon(s) Turmeric Powder
  • 1 Table Spoon(s) Coriander, ground
  • 1 Table Spoon(s) Cumin, ground
  • 1 Tea Spoon(s) Cardamom Powder
  • 1 Cup(s) Honey
  • 6 Table Spoon(s) Salt

    • Directions

    1. Dice one of the red onions
    2. Thinly slice the other red onion into thin rings about the thickness of a sheet of paper
    3. Combine ginger and garlic with 2 tablespoons of water and blend in a blender, remove and set aside
    4. Combine red wine vinegar and both chilies, simmer for 6 minutes and set aside to cool
    5. Once cooled, blend in blender, remove and set aside
    6. Heat oil in a very large pot to 350 degrees on medium heat
    7. Fry thinly sliced onions in oil until golden brown
    8. Place in blender and add 2 tablespoons of water, blend then remove and set aside
    9. On medium high heat, sweat diced onions and peppers until translucent, add spices and cook for 2 minutes on medium heat.
    10. Add the ginger and garlic puree, continue to cook on med heat for 8 minutes, stirring constantly
    11. Add vinegar and pepper puree, continue to cook for 10 minutes
    12. Add blended fried onion mixture, honey and salt
    13. Cook on medium low heat for 45 minutes stirring every 10 minutes to ensure bottom does not burn

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