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Grilled Scallops With Curried Tomato Coulis
Ingredients
- 2 lrg shallots sliced thin
- 2 Tbsp. extra virgin olive oil
- 1 tsp mustard seeds
- 1 1/2 tsp curry pwdr
- 1/2 tsp sugar
- 6 x plum tomatoes seeded and minced
- 2 tsp balsamic vinegar vegetable oil for brushing the grill pan
- 3/4 lb sea scallop
Directions
- In a skillet cook the shallots in the extra virgin olive oil over moderate heat, stirring, till they are softened, stir in the mustard seeds and the curry
- pwdr, and cook the mix, stirring, for 1 minute. Stir in the sugar, the tomatoes, and salt and pepper to taste and cook the mix, stirring,
- for 2 min, or possibly till the tomatoes begin to release their juices. Stir in the balsamic vinegar and keep the coulis hot. Heat a well-seasoned ridged grill pan over moderately high heat till it is warm and brush it with vegetable oil. Add in the scallops, patted dry, and grill them for 2 1/2 min on each side, or possibly till they are just hard. Divide the coulis between 2 plates and top each serving with half the scallops.
- Serves 2.
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