Curry Scallops & Cilantro Rice

3757963

Ingredients

    • 1 pound dry sea scallops
    • ½ teaspoon curry powder
    • ½ teaspoon salt, divided
    • ¼ teaspoon freshly ground pepper
    • 1 tablespoon butter
    • 3 cups cooked instant or quick-cooking brown rice
    • ½ cup chopped fresh cilantro
    • 3-4 scallions, thinly sliced
    • Juice of 1 lemon

Directions

  • 1 Pat scallops dry and sprinkle both sides with curry powder, ¼ teaspoon salt and pepper. Heat butter in a large nonstick skillet over medium heat until beginning to sizzle. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Remove to a plate.
  • 2 Add cooked rice, cilantro, scallions, lemon juice and the remaining ¼ teaspoon salt to the pan. Cook, stirring, until heated through, about 1 minute. Serve the scallops with the rice.

 

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Sea Scallops with Orange and Rosemary

Ingredients                                                                                                                                  200912-omag-food-orange-scallops-220x312
  • 3 Tbsp. olive oil
  • 2 Tbsp. finely chopped shallots
  • 16 dry-packed large large sea scallops (about 1 3/4 pounds)
  • Flour , for dredging
  • Sea salt and freshly ground pepper
  • 1/2 cup dry dry white wine , such as sauvignon blanc or Albariño
  • 1 Tbsp. fresh fresh lemon juice plus more lemon juice to taste
  • 1/2 cup fresh fresh orange juice (from about 1 large orange)
  • 1 Tbsp. julienned orange peel , preferably organic
  • 1 Tbsp. unsalted unsalted butter
  • 2 Tbsp. chopped fresh fresh rosemary
  • Cooked wild rice , for serving

 

Directions
Heat 2 tablespoons oil in a large skillet. Sauté shallots over medium heat until soft. Remove with a slotted spoon; set aside.

Meanwhile, pat scallops dry with paper towels. Dredge very lightly with flour, and season with salt and pepper.

Increase heat under pan to high; sear half of scallops for 1 minute. Turn and cook other side for 2 minutes; set aside. Add rest of oil to pan; when hot, repeat process with remaining scallops.

Add wine, lemon juice, orange juice, and orange peel to skillet (the sauce will sizzle and steam). Bring to a boil, and reduce until thickened, about 5 minutes. Taste for sweetness; add more lemon juice, salt, and pepper if necessary. Return shallots to pan and swirl in butter; add scallops to heat through and coat with sauce. Sprinkle with rosemary, and serve with rice on the side.

Original recipe from http://www.oprah.com