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
Units
Scale
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
