Scallops in a creamy curry sauce. Have it as an appetizer or as an entrée .
#scallopscurry #scallopscurrysauce #seafood #appetizer

Scallops Curry

Ingredients –
1) 10-15 pc scallops. I had some small ones at home, so used them for this video. But Iarge ones would be preferred.
2) Pink salt and black pepper- to season the scallops
3) 4 tbsp evoo to sear the scallops
4) Onion paste- 1 med. Onion
5) Garlic ginger paste- 2 tbsp
6) Evoo for the cooking the curry
7) ½ tsp red chilli powder
8) ½ tsp turmeric
9) ½ tsp garam masala
10) ¼ tsp coriander
11) Pinch of cumin
12) Tomato puree- 1 med onion
13) 1 tbsp tomato paste
14) ½ tsp salt
15) ½ tsp sugar
16) Water as needed
17) ½ cup coconut cream

Step 1 – Searing the scallops
Clean and pat dry the scallops. Season with pink salt and black pepper. Heat 4 tbsp evoo on high heat and sear the scallops 1 min/side. Remove and set aside

Step 2 – Making the curry sauce
Heat 3 tbsp evoo on med high heat. Add the onion paste and cook for few mins. Add the garlic ginger paste and cook for few mins. Add the chilli powder, turmeric, garam masala, coriander and cumin. Cook for 2-3 mins. Add some water. Water will be added through out the process to maintain the consistency of the curry sauce and also to not let it burn. Each time I have added water its about ¼ cup or less. Add the tomato puree and cook. Add some water again. Add ½ tsp salt and ½ tsp sugar to the curry sauce. The sugar will balance out the tanginess. Add some oil from the searing. Add some water, cover and cook for 8-10 mins on low heat.
Step 3 – Smoothening the curry
Pour the curry from the pan to a bowl. Add some water and blend it using a hand blender. It will smoothen the curry sauce.

Step 4 – Thickening the curry sauce
Wipe down the pan with a paper towel (the one in which curry was cooking in, you can use another pan but more work and a good wipe down works just fine) and pour the curry back in the pan. Keep cooking on med heat. Add the coconut cream. The curry sauce will start to thicken. Add a little bit of water. Cover and simmer for couple mins and remove.

Step 5 – Smoothening the curry sauce
Put the curry sauce through a fine sieve. Use a spoon. Put some butter on the same pan, which has a lot flavor in it through the cooking process. Melt the butter on low heat. Add the sauce back, and the scallops. Cook for just a min or so on low heat and its ready to serve. Enjoy !!

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