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Warning: You might lick the plate. Madras Curry Seared Scallops with Pea Purée are that good.
If you like food that’s a little fancy but still easy to make, you’re going to love this! These Madras Curry Seared Scallops are packed with flavor and cook in just a few minutes. And that bright green pea and mint purée? It’s smooth, fresh, and cool, like a dip for grown-ups. Whether you’re cooking to impress or just trying something new, this dish is a fun way to step up your dinner game.
Benefits:
- Fast to make: The scallops cook in under 5 minutes.
- Big flavor: Madras curry adds a spicy twist that isn’t too hot.
- Looks fancy: It’s a dish that looks like you worked hard, even if you didn’t.
- Fresh and light: The purée is full of peas, watercress, and mint, fresh stuff that tastes good and feels good.
- Great for trying something new: Never cooked scallops before? This is a simple way to start.
Madras Curry Seared Scallops with Watercress, Mint & Pea Purée: Fast, bold, and fresh. A quick dish with serious flavor, what would you pair with it for a full meal?
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Madras curry seared Scallops with a watercress, mint and pea purée
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings depending on size 1x
- Category: Seafood Recipes
- Method: Easy
Description
This dish is bold, fresh, and full of flavor. The curry gives the scallops a warm kick, while the purée adds a cool, minty balance. Perfect for when you want something quick but impressive.
Ingredients
Scallops
- 8 scallops (remove side muscle, pat dry)
- 2 Tbsp Madras curry powder
- 1 tsp butter
- 1 tsp canola oil
- Sea salt, to taste
Pea Purée
- 1 bunch fresh watercress
- 1 cup peas (fresh or frozen)
- 1 tsp Crème de Menthe liqueur
Instructions
Purée
- Bring a pot of water to a boil. Toss in the peas and cook for 2 minutes.
- Drain and run them under cold water.
- Blanch the watercress in the same hot water for about 1 minute, then chill it the same way.
- Add the peas, watercress, and Crème de Menthe to a blender or food processor. Blend until smooth.
- Push it through a fine sieve for a silky texture, then chill it in the fridge.
Scallops
- In a bowl, coat the scallops with Madras curry and a bit of sea salt.
- Heat a pan until hot, then add the oil and butter.
- Sear the scallops without crowding them.
- Once a golden crust forms (about 1½ to 2 minutes), flip them and sear the other side.
- Watch the heat, too high and the curry can burn.
To Serve
- Spoon the purée onto the plate, top with the scallops, and garnish with watercress or microgreens.
Notes
Created, prepared, tried, and tested by my friend @wineguyskitchen
Madras Curry Seared Scallops with Watercress, Mint & Pea Purée isn’t just a mouthful to say, it’s a flavor-packed bite worth every second in the kitchen.
This recipe takes less than 15 minutes and brings restaurant-style vibes to your table. The curry gives it a warm kick, while the minty pea purée cools it all down. Would you dare try curry on seafood?
Discover Bold Flavor in Minutes with Madras Curry Scallops and Watercress Pea Purée.
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