Like you, I have had to overcome a mountain of calories (and, by the way, leftover gravy, due to my advance gravy binge) and get back to my true cooking roots. In this house, that means seafood, tofu, and vegetables.
Last night we had curry-seared scallops, a very quick treatment. I especially like to use this with huge scallops cut in half horizontally so they sear quickly.
Curry-Crusted Scallops
Curry-Crusted Scallops
12 ounces sea scallops
1 1/2 tablespoons curry powder
Rinse scallops. Dry thoroughly on paper towels. Dredge all sides in curry powder.
1 tablespoon olive oil
Salt and pepper
Heat a olive oil in a skillet and cook the scallops for 3 minutes per side. Season with salt and pepper, remove to a bowl and keep warm.
2 tablespoons apricot or other jam (I used plum)
3 tablespoons heavy cream
2 tablespoons sliced scallions
Deglaze skillet with the jam and a little water or wine. Add cream and boil briefly.
Serve sauce over scallops and garnish with scallions. I served mine with brown rice.
***
By the way, I think I should get some kind of honorary degree in Southern cooking. I made pimento cheese from scratch because I couldn't find any here. I used pickled sweet peppers from the olive bar.
3 comments:
No way, really?! You made pimiento cheese? I'd never heard of the stuff until I moved here; I've only made it once. It strikes me as something you would not love...but then again, you have a secret love for Velveeta. Did you use mayo? Sour cream? Mmm.
I made pimiento cream cheese because I wanted to make old-fashioned stuffed celery sticks for the Thanksgiving relish tray.
I just used cream cheese (the block, not the tub), pickled sweet peppers from the deli, and Tabasco. It tasted amazingly good after a few days, and in fact we finished it off with crackers.
Yum. Sounds delicious. We'll make some Carolina-style when you're here next.
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