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1
Core the tomatoes (cut a cone-shaped wedge out of the stem end), then squeeze and shake out their seeds.
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2
Chop their flesh into 1/2-inch pieces and set aside.
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3
Put the oil in a 12-inch nonstick skillet over medium heat for about 3 minutes.
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4
While it is heating, sprinkle the scallops with salt and pepper and spread the curry powder on a plate.
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5
When the oil is hot, work quickly to dredge the scallops lightly in the curry powder and add them to the pan.
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6
About 2 minutes after you added the first scallop, turn itit should be nicely browned (if it is not, raise the heat a bit).
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7
When the scallops are all browned and turned, cook for another minute, then add the tomatoes and the cream if youre using it (if you are using yogurt, lower the heat immediately; it must not boil).
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8
Heat the tomatoes through, then taste and add more salt and pepper if necessary.
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9
Sprinkle with the lime juice, stir in the cilantro, and serve.
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10
A word about buying scallops: Many are dipped in a chemical solution to prolong their shelf life.
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11
Not coincidentally, this soaking causes them to absorb water, which increases their weight andwater being cheaper than scallopsdecreases their value.
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12
Furthermore, the added water makes browning more difficult.You can recognize processed scallops by their stark white color; in addition, they are usually sitting in liquid at the store.
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13
Buy dry, beige (or slightly pink or orange) scallops from a reliable fishmonger and you wont have a problem.
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14
Many cooks remove the tough little hinge present on one side of most scallops before cooking.
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15
But when youre stuffing scallops, leave it on and cut from the side directly opposite.
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16
The hinge will then serve the purpose of holding the scallop together and can be removed at the table or eaten; its slightly tough, but not unpleasant.
