Here we go:Serves 6 to 8 as a first course. (but why do that?- serves 2 amply! ;-) )12 oz. Carrots, peeled , cut into matchsticks1 12 oz. English Hothouse Cucumber Cut into matchsticks1 1/2 lbs. sea scallops4 tbs. (1/2 stick) butter1 tbs. oil (I used safflower)1 cup whipping cream1 1/2 tbs finely chopped peeled fresh ginger1 1/2 tsp curry powderCook 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 wellPat 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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