Curry Scallops
6 servings
35 minutes
Curry scallops are an exquisite dish of European cuisine that combines the delicate texture of sea scallops with the aroma of Eastern spices. Curry powder gives the dish a rich spicy flavor that harmoniously complements the creaminess of butter and the tenderness of tomatoes. This dish is perfect for festive dinners or romantic evenings. The scallops are sautéed to a golden crust and then infused with a rich sauce made from chicken broth and milk, enhanced with spices. Serving it with fluffy rice makes this dish complete and balanced. Historically, curry originated from Indian cuisine but gained popularity in Europe over the years, acquiring new variations. Curry scallops embody gastronomic elegance where each flavor note plays its unique role.
1
Melt one tablespoon of butter in a deep skillet over medium-high heat. Sear the scallops for 2-3 minutes on each side. Remove the scallops, take the skillet off the heat, and drain the butter.
- Butter: 3 tablespoons
- Sea scallops: 450 g
2
In the same pan, heat the remaining oil over medium heat. Add onion, flour, curry, and salt to the pan, stirring constantly until it boils. Remove from heat.
- Butter: 3 tablespoons
- Chopped green onion: 0.3 glass
- Wheat flour: 1 tablespoon
- Curry powder: 1 tablespoon
- Salt: 0.5 teaspoon
3
Pour in the broth and milk. Bring to a boil while stirring constantly. After boiling, cook for 1 minute. Then add the chopped tomato and fried scallops. Cook for 3 minutes while stirring constantly. Serve with rice. Bon appetit !!
- Chicken broth: 0.5 glass
- Milk: 0.5 glass
- Tomatoes: 1 piece
- Sea scallops: 450 g
