Yields 2 Portions
2 pounds Sea scallops
2 tablespoons Olive oil
1/4 tablespoon Hot pepper flakes
2 cloves finely chopped Garlic
1 tablespoon White wine
1 tablespoon Curry powder
1 small peeled, seeded, diced Tomato
1/4 cup Heavy Cream
2 tablespoons Tabasco sauce
1 tablespoon finely chopped Parsley
Level of Difficulty:
This recipe has not been reviewed
Heat 1 tablespoon olive oil in a skillet. Add red pepper flakes, garlic and white wine and heat through. Add the sea scallops to the skillet. Cover the pan and let the scallops cook over medium-high heat until the scallops become opaque; 2 to 4 minutes, shaking the pan occasionally.
Remove the pan from the heat and transfer the scallops to a large serving bowl. Set aside. Strain the liquid through a cheesecloth or a coffee filter and reserve 3/4 cup.
Add 1 tablespoon olive oil and the curry powder to a small saucepan and cook for 1-2 minutes. Add the reserved scallop liquid to the saucepan of oil and curry. Stir in chopped tomatoes, heavy cream, tabasco, salt, pepper and parsley. Heat for an additional 7 to 10 minutes. Pour the sauce over the scallops.
Serve with crusty bread.
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