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Indian-style seared scallops

Hot scallops for two paired with cool and tangy condiment. Serve with steamed rice and stir-fried vegetables. The curry paste used in this quick-cooking dish is available in the Asian foods aisle of most supermarkets. I used Patak's brand.

Hot scallops for two paired with cool and tangy condiment. Serve with steamed rice and stir-fried vegetables. The curry paste used in this quick-cooking dish is available in the Asian foods aisle of most supermarkets. I used Patak's brand.

Preparation time:

10 minutes

Cooking time: About 2 to 4 minutes

Makes: 2 servings

For the raita:

1/3 cup thick yogurt

1/4 cup grated English cucumber, squeezed of excess moisture

1/4 tsp minced fresh garlic

1 tsp lime juice

- pinches salt and ground cumin

2 tsp chopped fresh mint, cilantro or basil

Combine all ingredients in a small bowl. Cover and refrigerate until needed.

For the scallops

1 1/2 to 2 tsp mild, medium or hot Indian-style curry paste

1 Tbsp lime juice

10 to 12 large West or East Coast sea scallops, patted dry

2 Tbsp vegetable oil

- lime slices for garnish

Combine the curry paste and lime juice in a shallow bowl. Add the scallops and toss to coat. Cover, refrigerate and marinate the scal-lops 20 minutes.

Heat the oil in a non-stick skillet set over mediumhigh. Add the scallops and cook 1 to 2 minutes on each side, or until just cooked through.

Divide the scallops between two plates. Set a small bowl of raita on each plate and serve.

Baked Scallops for Two With Sparkling Wine and Butter

I first published this decadent scallop recipe three years ago and still get requests for it. Serve with saffron-flavoured rice or mashed potatoes and a steamed green vegetable, such as green beans.

Preparation time: 5 minutes Cooking time: 15 minutes Makes: 2 servings

2 Tbsp butter

1 small shallot, finely chopped

1 garlic clove, finely chopped

1/4 cup sparkling wine

1/4 tsp paprika

- pinch cayenne pepper

10-12 large West or East Coast sea scallops, patted dry

- salt and freshly ground black pepper to taste

2 Tbsp chopped fresh parsley

Preheat oven to 450 F. Melt butter in a small pot set over medium heat. Add the shallot and garlic and cook 2 minutes. Mix in the wine, paprika and cayenne, bring to a simmer and then remove from the heat.

Place the scallops in a single layer in a small baking dish. Spoon the wine/butter mixture over the scallops; season with salt and pepper. Bake 10 minutes, or until the scallops are just cooked through. Sprinkle with the parsley and serve.