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1
With a paring knife, remove the skin from the outside of the cucumber.
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2
Coarsely chop the skin.
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3
Discard the remaining cucumber or reserve for another use.
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4
In a blender, puree the cucumber, parsley, and vinegar and season with salt and pepper.
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5
Add the egg yolks and sugar and blend for 30 seconds to combine.
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6
With the blender running, add the oils in a slow steady stream to form an emulsion.
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7
Season, to taste.
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8
Refrigerate until ready to use.
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9
Season the scallops with salt and pepper and set aside.
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10
Place the curry powder in a small saute pan and heat over medium heat, stirring constantly.
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11
Cook for 30 seconds or just until you can really smell the curry.
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12
Immediately remove from the pan and place in a shallow bowl or plate.
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13
Add the flour and mix well.
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14
Dredge the scallops in the curry mixture, shaking off any excess.
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15
Set aside on a clean plate.
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16
Heat a large saute pan over high heat.
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17
When the pan is hot, add the peanut oil and heat just to smoking.
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18
Add the scallops and saute for 30 seconds.
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19
Turn the scallops and add the butter and saute for an additional 30 seconds on the second side.
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20
Remove from the pan to a paper towel-lined plate.
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21
Place a small pile of watercress on 6 plates.
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22
Top the watercress with a scallop shell.
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23
Place some sauce in each scallop shell.
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24
Top with 1 scallop.
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25
Garnish with 1 tablespoon salmon caviar and chive flowers.
