First and foremost, I’ve finally gotten around to creating a proper Facebook group for Chocolate Shavings. If you want to receive regular updates about the site, new recipes and photos, please join here. I’m working on a couple exciting projects that I can’t reveal right now but rest assured, some fun recipes are on their way!
This is a recipe I’ve been making for a few years and has become one of my go-to meals for easy entertaining. I think I speak for a lot of us when I say that no matter how much you cook and love being in the kitchen, we have all had that moment of panic where you’re having people over and you have absolutely no idea what to make. This dish has become an easy remedy to that problem. A little curry flavor, some plump sauteed scallops and a touch of cream .. and the whole dish is ready in minutes.
I really love cooking with scallops (as I do with shrimp) for that very reason: it’s a fast way to create an elegant dinner suitable for any occasion. I usually serve this dish with couscous (to which I add some lemon juice, raisins, almonds and parsley), a simple olive oil potato puree or with a simple arugula salad as presented here. I hope you get to give this a try.
Curried Scallops with Almonds and Cream Sauce
Serves 4
16 scallops
3 tbl of good quality mild curry powder
1 shallot, finely diced
1/4 cup of slithered almonds, toasted
1/4 cup of heavy cream
2 teaspoons of lemon juice
Salt and freshly ground pepper
Lightly season the scallops with salt and pepper. Place the curry powder in a small plate and lightly toss each scallop in the curry powder, shaking off excess.
In a small pan on low heat, add a good drizzle of olive oil and the diced shallots. Cook until the shallots soften (about 5 minutes). Turn the heat to medium and add the scallops. Cook for 2 minutes, gently flip them over and cook for another 2 minutes on the other side. Turn the heat back to low and add the cream with a pinch of salt and pepper. Cook for 5 minutes. Add half of the almonds and the lemon juice and stir. Immediately transfer to your serving platter. Top with the leftover almonds. Enjoy!
Enjoy the read!
Jessica @ How Sweet
June 10, 2010 at 11:27 am (15 years ago)I absolutely love scallops but would never have attempted them this way. That just sounds delicious.
vanillasugar
June 10, 2010 at 12:27 pm (15 years ago)these are just to die for. i just love this and must try this.
Cakebrain
June 10, 2010 at 12:54 pm (15 years ago)Oooh! I love a nice salad with seared scallops, prawns or fish. It’s so fast, as you say. I hadn’t thought to use curry powder. Great idea!
I think your recipe got cut off at the bottom. You might want to fix that. I can’t read the ending after the almonds…
Carolyn
June 10, 2010 at 12:54 pm (15 years ago)Yum, sounds good!
Anonymous
June 10, 2010 at 1:01 pm (15 years ago)The recipe seems incomplete — cut off?
M.
June 10, 2010 at 2:04 pm (15 years ago)I love scallops but, shamefully have to admit I’ve never made them myself….you just convinced me to try it.
Beautiful photo, great lighting, composition, warm colors….love it!
Chocolate Shavings
June 10, 2010 at 2:37 pm (15 years ago)Cakebrain: Thanks for noticing – it’s now fixed!
Adventures in Domestic Cooking
June 10, 2010 at 4:58 pm (15 years ago)Scallops=Pretty much the best thing ever!!
deana@lostpastremembered
June 10, 2010 at 5:02 pm (15 years ago)Those scallops are just perfect. I always have so much trouble with them weeping everywhere… You have the magic touch!
Sanura
June 10, 2010 at 10:23 pm (15 years ago)Scallops. almonds. cream. That’s a great dish to enjoy.
Kat
June 11, 2010 at 12:04 am (15 years ago)What a wonderful dish. Thanks so much for posting.
Shirley @ Kokken69
June 11, 2010 at 7:10 am (15 years ago)Scallops is something I like but am apprehensive about cooking. I am too scared to turn them into rubbery buttons -these babies are also expensive here. Yours, though look really perfect!
Chocolate Shavings
June 11, 2010 at 7:16 am (15 years ago)Shirley @ Kokken69: I think the key is not to overcook them. They have a tendency to become rubbery if cooked too much.. so my tip would be to take them off the heat when they are just done so they stay nice and plump.
Sylvia
June 11, 2010 at 8:52 am (15 years ago)These are die for. I love scallops and sees delicious.
Lori
June 11, 2010 at 9:11 am (15 years ago)I would love to try this dish. Delicious.
lisaiscooking
June 11, 2010 at 6:08 pm (15 years ago)Your scallops are beautiful, and the cream sauce sounds fantastic!
pigpigscorner
June 12, 2010 at 2:25 pm (15 years ago)What a great idea! Looks so pretty!
Rosa's Yummy Yums
June 16, 2010 at 9:39 am (15 years ago)A wonderful way of preparing scallops! Deliciously spicy and creamy!
Cheers,
Rosa
Zizi
June 17, 2010 at 8:32 am (15 years ago)This photo is soooooooooooo gorgeous!!! Beautiful! Congratulations!
Muneeba
June 18, 2010 at 9:46 am (15 years ago)I never keep curry powder in my house, but those plump scallops are too cute to resist! Gotta get me some madras curry!
Lynne
June 22, 2010 at 7:22 pm (15 years ago)Your scallops cook perfect and I’m imagining the cream sauce with the arugula. Yum!
Barbara @ moderncomfortfood
June 26, 2010 at 12:32 pm (15 years ago)I just love the looks of this dish, which manages to be both very simple and sophisticated at the same time, a difficult combination to achieve. We have access to such wonderful bay scallops (the tiny ones) here on the Gulf coast, and I will definitely give this wonderful recipe a go with them. Many thanks for sharing.