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Madras curry seared Scallops with a watercress, mint and pea puree

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For Scallops:
8 each scallops, muscle removes and patted dry
2Tbsp Madras Curry
1Tsp Butter
1Tsp canola oil
Sea salt to taste

For the watercress, mint and pea puree:
1 bunch watercress (fresh)
1cup fresh or frozen peas
1tsp Crème de menthe liquor

Method for puree:
Boil water and add peas – Blanche for 2 minutes and remove, strain under cold running water. Add the watercress and blanche quickly – around a minute. Take away from heat and strain under cold running water. Once cooled, put all the ingredients in food processor or blender. Blend until smooth – strain with sieve and put in fridge immediately.

Method for scallops:
In a bowl toss scallops with madras curry and sea salt. Heat an even bottomed sauté pan. Once hot add oil then butter. Place in scallops to sear. Turn scallops over when a brown “crust” begins to form. Be careful the pan is not so hot that it burns the curry powder. Depending on the size of the scallops, it usually takes around 1 1/2 to 2 minutes per side.
Serve with watercress or micro salad.

I paired this amazing seafood dish with a 2012 Oraniensteiner from Sonoran Estate in Summerland. A rare varietal in Canada – perfect pairing. This wine is comparable to a off dry Riesling.

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