- Ready In:
- 1 lb sea scallops
- 1⁄4 cup sugar
- 1 teaspoon salt
- 2 teaspoons curry powder
- 1⁄4 cup butter
- 4 tablespoons light sour cream
- 2 tablespoons chopped coriander (cilantro)
- Mix together the sugar, salt, and curry powder.
- In a medium skillet, heat the butter SLOWLY. Don't just throw the butter into a hot skillet or it'll brown, and you don't want that. You do, however, want to get the skillet good and hot so as to actually sear the scallops. You'll know it's ready when the butter begins to get bubbly.
- As your butter's heating up, roll each scallop in the sugar/salt/curry mixture. Coat all sides.
- If your butter's not hot enough yet, put them on a plate and wait until it's hot enough. If you put them into the skillet and it's not hot enough, your coating will not caramelize and it'll slide right off the scallops!
- Sear the scallops for about 3-4 minutes on each side. With tons, transfer scallops to a plate when done; cover with aluminum foil. Leave the butter in the skillet.
- Reduce heat on the skillet to medium (still bubbly, but not searing temp) and add the sour cream. Stir thoroughly and constantly as it cooks down into a sauce.
- Put the scallops over rice.
- Drizzle sauce over scallops.
- Sprinkle chopped cilantro over entire dish.
- Bask in the compliments you'll get from your dinner guests.
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RECIPE SUBMITTED BY
Just an average gal who loves food, loves to cook, and knows that love is the secret ingredient. As far as cooking personality... I tend to enjoy cooking the recipes of Paula Deen and Lidia Matticchio Bastianich the best because they're not fussy or overworked; it's food for real people to cook and real people to eat.