How To make Curried Scallops In Cream Sauce

Curried Scallops

I absolutely LOVE cooking scallops this way! The best part about it is that you can switch up the dry spice that gets dusted on the scallop for different varieties of seasoned crispiness. MAKE SURE to always get dry pack scallops for seared scallops (or just in general) because it just won't have the same crispy effect when you pan-roast them.

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INGREDIENTS:
2 U10 dry pack scallops. (this will not work well with frozen scallops)
2 Yukon gold potatoes
2 garlic cloves
1tbsp oil and butter

Sauce:
1 whole zucchini
1/2 cup yogurt
juice from 1/2 a lemon
handful of spinach

Gremolata:
1 tbsp sliced lemon zest
2 tbsp chopped roasted cashews
1/4 cup capers
1/2 cup butter
1 tbsp picked oregano leaves
Meyer lemon segments

Seared scallops with crème d'échalote (French creamy shallot sauce for fish and scallops)

Join my online French cooking classes ????‍????: Seared scallops with crème d'échalote is a delicious and simple sauce. With a base of butter and cream blended with shallots, tarragon and wine reduction it's very similar to beurre blanc. The crème d'échalote goes well with any white fish or, as shown in today's recipe, with seared scallops. A perfect match!

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Ingredients needed for the sauce:
(This recipe will produce enough sauce for 4 or more people, depending on how much sauce you use.)

150 ml of dry white wine (like a muscadet or sauvignon blanc)
250 ml of liquid cream (heavy whipping cream or double cream)
50 grams of finely sliced shallots
1 gram of fresh tarragon (finely chopped)
125 grams of plain unsalted butter, cut in small cubes (must be fridge cold)
Half a teaspoon of crushed black pepper (mignonette)
A pinch of salt ( or add to your taste)
A pinch of cayenne pepper

Notes and tips:
- In this video, only half the quantities listed above were used
- The butter used in the sauce must be cold
- Reducing the cream with the quantity above might take up to 10 minutes
- If you use a julienne of citrus, plunge the julienne in boiling water for a few minutes before using

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Today's dish is seared scallops with crème d'échalote. This french recipe tutorial focuses on teaching you how to make this classic French sauce that can be served with fish or scallops.

The culinary technique we will learn today is a sauce that starts with a reduction a sec (reduction of an acidic liquid to an almost dry state) which is then binded by a reduction process (no thickening agent are added).

This particular sauce starts with a reduction of white wine shallots and fresh tarragon and black peppercorn (mignonette).

Scallops Curry- Scallops in a creamy curry sauce

Scallops in a creamy curry sauce. Have it as an appetizer or as an entrée .
#scallopscurry #scallopscurrysauce #seafood #appetizer

Scallops Curry

Ingredients –
1) 10-15 pc scallops. I had some small ones at home, so used them for this video. But Iarge ones would be preferred.
2) Pink salt and black pepper- to season the scallops
3) 4 tbsp evoo to sear the scallops
4) Onion paste- 1 med. Onion
5) Garlic ginger paste- 2 tbsp
6) Evoo for the cooking the curry
7) ½ tsp red chilli powder
8) ½ tsp turmeric
9) ½ tsp garam masala
10) ¼ tsp coriander
11) Pinch of cumin
12) Tomato puree- 1 med onion
13) 1 tbsp tomato paste
14) ½ tsp salt
15) ½ tsp sugar
16) Water as needed
17) ½ cup coconut cream

Step 1 – Searing the scallops
Clean and pat dry the scallops. Season with pink salt and black pepper. Heat 4 tbsp evoo on high heat and sear the scallops 1 min/side. Remove and set aside

Step 2 – Making the curry sauce
Heat 3 tbsp evoo on med high heat. Add the onion paste and cook for few mins. Add the garlic ginger paste and cook for few mins. Add the chilli powder, turmeric, garam masala, coriander and cumin. Cook for 2-3 mins. Add some water. Water will be added through out the process to maintain the consistency of the curry sauce and also to not let it burn. Each time I have added water its about ¼ cup or less. Add the tomato puree and cook. Add some water again. Add ½ tsp salt and ½ tsp sugar to the curry sauce. The sugar will balance out the tanginess. Add some oil from the searing. Add some water, cover and cook for 8-10 mins on low heat.
Step 3 – Smoothening the curry
Pour the curry from the pan to a bowl. Add some water and blend it using a hand blender. It will smoothen the curry sauce.

Step 4 – Thickening the curry sauce
Wipe down the pan with a paper towel (the one in which curry was cooking in, you can use another pan but more work and a good wipe down works just fine) and pour the curry back in the pan. Keep cooking on med heat. Add the coconut cream. The curry sauce will start to thicken. Add a little bit of water. Cover and simmer for couple mins and remove.

Step 5 – Smoothening the curry sauce
Put the curry sauce through a fine sieve. Use a spoon. Put some butter on the same pan, which has a lot flavor in it through the cooking process. Melt the butter on low heat. Add the sauce back, and the scallops. Cook for just a min or so on low heat and its ready to serve. Enjoy !!

PAN SEARED SCALLOPS WITH SAFFRON CREAM SAUCE AND CHIVES !SPECIAL OCCASION DINNER-VALENTINES DAY!

#saffronscallops #valentinesdayspecial #seafood



Hello Friends,Hope you all doing well.If you like my videos pls SUBSCRIBE to my channel.

Today I will show you guys how to make Pan seared scallops with saffron cream and chives.It's very delicious recipe and i promise you guests will love you forever and you will def be their best buddy :-D!

This is such an easy recipe to make on special occasion like valentines day or anniversary and so on..to surprise your loved ones with wonderful delicious unforgettable recipe.

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#scallops #saffronscallops #datedinner
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VERY CREAMY AND CHEESY BAKED SCALLOPS | MIXED EATS WORLD

Very Creamy and Cheesy Baked Scallops, The Best Baked Scallops, Baked Scallops Recipe, Oven Baked Scallops. Super Easy Ingredients. Anyone can make this at home. If you don't have an oven, you can cook in an airfryer.

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Ingredients Used ????????
-half cup butter
-2 heads minced garlic
-1 tbsp sugar
-1 cup cheddar cheese (grated)
-half cup milk
-1 kilo scallops
-400 F (oven)













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Creamy Garlic Scallops | Scallops with creamy garlic sauce | Scallops Recipe #anithajaganskitchen

Welcome to anithajaganskitchen.This pan seared scallops with a creamy garlic sauce is super quick and easy to make. It is perfect for weeknights when you don’t have a lot of time. You can serve them with pasta, rice, garlic bread, salad or other steamed vegetables. Perfect for any occasion.

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#anithajaganskitchen#creamygarlicscallops#howtomakeeasyscallops#scallopswithcreamygarlicsauce#scallopsrecipe#scallops#pansearedscallops#pansearedscallopswithgarlicsauce#buttergarlicscallopsrecipe#creamygarlicscalloprecipe