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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: How To Prepare: First, pour some olive oil into one of the skillets on the
range top. Then, add the red pepper flakes, garlic and white wine. Add all
of the sea scallops to the skillet. Cover the pan and let the scallops cook
over med/high heat until the scallops become firm and opaque (2 to 4 min.)
shaking the pan occasionally. Remove the pan from the heat and transfer the
scallops to a large serving bowl. Set aside, making sure to reserve some of
the liquid. Add 1 tbsp. oil and the curry powder to a small saucepan and
cook for 1-2 minutes.
Add the reserved scallop liquid to the saucepan of oil and curry by
straining 3/4 cup of it through a cheesecloth or a coffee filter. To the
same saucepan, add the tomato pieces, cream, Tabasco, salt, pepper and
parsely, and heat for 2 to 3 minutes. Spoon some of the scallops onto a
plate and then pour contents of the small saucepan over scallops.
Serve with angel hair pasta, crusty bread, green salad and a lovely white
wine.
Ingredients:
2 Pound(s) Sea scallops
2 Tablespoon(s) Olive oil
1/4 Tablespoon(s) Hot pepper flakes
2 Cloves garlic
1 Tablespoon(s) White wine
1 Tablespoon(s) Curry powder
1 small Tomato
1/4 Cup(s) Heavy cream
2 Tablespoon(s) Tabasco sauce
1 Tablespoon(s) Parsley; finely chopped |
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