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Author: wilkun Three stars, 500 posts Add to my Favorite Fools Ignore this person (you won't see their posts anymore) Number: of 55778  
Subject: WOW Pt. II: The Recipe: Scallops w/ Curry Date: 6/24/1999 9:31 AM
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Here we go:

Serves 6 to 8 as a first course. (but why do that?- serves 2 amply! ;-) )

12 oz. Carrots, peeled , cut into matchsticks
1 12 oz. English Hothouse Cucumber Cut into matchsticks
1 1/2 lbs. sea scallops
4 tbs. (1/2 stick) butter
1 tbs. oil (I used safflower)
1 cup whipping cream
1 1/2 tbs finely chopped peeled fresh ginger
1 1/2 tsp curry powder

Cook carrots in large pot of boiling water 2 minutres. Add cucumber (we don't have Hothouse here in Tokyo- anything will do, really) and cook about 1 minute longer (crisp tender). Drain well

Pat scallops dry and season w/ salt & pepper (cracked black pepper is good). Melt 2 tbs. butter in heavy large pan over high heat w/ oil. Working in batches, add scallops; saute until just cooked through- about 2 min. per side. Transfer to platter.

Add cream, ginger and curry powder to same skillet. Add any accumulated juices from scallops as well. Reduce heat to medium. Simmer 'til slightly thickened, about 3 min. Add remaining 2 tbs. butter and whisk to incorporate. Season to taste w/ salt & pepper. Add scallops, cxarrots and cukes. cook about 1 min. more to heat through.

Serve this baby w/ plenty of crusty french bread to sop up the sauce and a nice green salad- maybe a simple balsamic vinegar dressing?

Folks this is fast, and it is YUM CITY. No, not the outskirts, not some bedroom community- we're talkin' prime real estate in the heart of Yum City! Sure it's got butter & cream in abundance, but GREAT for the occasional splurge.

Fool On!

Wilkun
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