Entree: Australia – Tasmania – Curried Scallops (Seared scallops cooked in a gently spiced curry sauce highlighting Tasmanian shellfish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 12 sea scallops, approx. 1 lb (450 g), side muscle removed and patted dry
- 2 tbsp (30 ml) olive oil, divided
- 2 tbsp (28 g) unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, minced
- 1 tbsp (15 ml) mild curry powder
- 1 tsp (5 ml) ground turmeric
- 1 tbsp (15 ml) tomato paste
- 1/4 cup (60 ml) dry white wine or fish stock
- 1 cup (240 ml) coconut milk
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro (coriander) for garnish
- Cooked jasmine rice for serving

Instructions

1. Season scallops lightly with salt and pepper. Heat 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter in a large skillet over high heat until shimmering.
2. Sear scallops in a single layer, without crowding, 1–1 1/2 minutes per side until a golden crust forms; transfer to a plate and keep warm.
3. In the same skillet over medium heat, add remaining 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter. Add chopped onion and sauté 4–5 minutes until translucent.
4. Stir in garlic and ginger and cook 30 seconds until fragrant. Add curry powder, turmeric, and tomato paste; cook 1 minute to bloom the spices.
5. Deglaze with white wine or fish stock, scraping browned bits, then stir in coconut milk. Bring to a gentle simmer and cook 3–4 minutes until the sauce thickens slightly.
6. Return scallops to the skillet and warm through 1–2 minutes, spooning sauce over them. Finish with lemon juice, adjust salt and pepper to taste.
7. Serve scallops and curry sauce over cooked jasmine rice, garnished with chopped cilantro.