Scallops in Curry Cream

Curries are perfect for fall.

Their deep, rich burnt-ochre colour looks like autumn on a plate, and the combination of earthy, aromatic spices such as cumin, coriander, ginger and turmeric will warm you through and through on a nippy October evening.

Curry is a versatile flavouring as well, pairing perfectly with pork, chicken, beef and seafood, as well as most vegetables. Cauliflower, squash and lentils are surprisingly delicious when cloaked in a spicy curry sauce.

Curries are usually quick and easy to make, too. If you have all your ingredients chopped and ready to go, you can produce spectacularly delicious results in about the same time as it takes to steam a pot of basmati rice.

This is my go-to dish when I have friends coming over at the last minute and I want to make something special, but don't have all day to mess around in the kitchen. I pick up the freshest scallops I can get my hands on, sear them in butter and drape with this sauce.


Everyone swoons.

*You can certainly make your own curry seasoning by mixing up your spices in a food processor, but this is one of the rare times when I think store-bought curry pastes work just fine.





Scallops in Curry Cream


I love scallops in this dish, but you can use just about anything: fresh or leftover chicken or turkey, roasted cubes of squash, stir-fried cauliflower or lentils.

For the seared scallops:
50 ml (1/4 cup) butter
30 ml (2 tbsp) olive oil
500-750 g (1 to 1 1/2 lbs) fresh, large scallops
Salt and freshly ground pepper

For the sauce:
30 ml (2 tbsp) butter or olive oil
50 ml (1/4 cup) each red onion, carrot, red pepper, cut into thin slivers about 7 cm (3 inches) long
2 cloves garlic, crushed and finely minced
Optional: 50 ml (1/4 cup) thinly slivered leek and fennel bulb
1 heaping spoonful (20 ml or a heaping tbsp) mild or medium curry paste; adjust to taste
Dash Thai chili sauce (optional)
50 ml (1/4 cup) dry white wine (good quality drinking wine, not cooking wine)
50 ml (1/4 cup) slivered almonds lightly toasted in a dry skillet
125 ml (1/2 cup) heavy cream

To finish: 50 ml (1/4 cup) loosely packed basil leaves, roughly chopped just before serving Cooked basmati or jasmine rice, to serve four
Lemon wedges

Before you begin, it's important to have all your ingredients chopped and ready to go. This dish goes together very quickly. Don't forget to make rice before starting on the rest of the dish.

First, sear the scallops:
First, heat large skillet over medium-high to high heat. Add butter and oil to pan and get these quite hot and bubbly, but take care that the butter does not burn. Season scallops on both sides with salt and pepper; add them to hot pan.

Remember to give each scallop plenty of space. You want scallops to sizzle and sear in the butter so that a lovely caramelized crust forms on the outside. If the pan is too crowded or not hot enough, scallops will steam and become rubbery. Cook for only two to three minutes per side (do not cook all the way through), then remove to platter and tent with foil to keep warm. Dump fat, wipe out the pan and begin curry sauce.

For the curry sauce:
In the same skillet you used to sear the scallops, heat butter over medium-high heat. Add thinly slivered vegetables and saute just until onion starts to soften and become translucent. Add minced garlic and curry paste; quickly but gently stir into vegetables. If pan is too hot, remove it from the heat for a minute so garlic doesn't burn. Add dash of Thai chili sauce (optional). Stir in wine, using wooden spoon to scrape up and dissolve any caramelized bits that have stuck to bottom of the pan. (This deglazing adds fantastic flavour to the finished dish.) Let wine cook down until it's reduced by half; then stir in cream and bring to a boil.

Now, put it all together:
Add scallops to the sauce, along with any juices that have accumulated in the plate, and gently stir into sauce just long enough to heat through. Serve immediately over hot basmati rice. Scatter each plate with freshly chopped or torn basil leaves and toasted almonds and tuck a lemon wedge on the side.

Enjoy with the rest of the bottle of white wine you opened to make this recipe.