Grilled Scallops with Curried Tomato Coulis – a delicious recipe with shallots, olive oil, mustard seeds, curry powder, sugar, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a skillet cook the shallots in the olive oil over moderate heat, stirring, until they are softened, stir in the mustard seeds and the curry powder, and cook the mixture, stirring, for 1 minute.
2
Stir in the sugar, the tomatoes, and salt and pepper to taste and cook the mixture, stirring, for 2 minutes, or until the tomatoes begin to release their juices.
3
Stir in the balsamic vinegar and keep the coulis warm.
4
Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and brush it with vegetable oil.
5
Add the scallops, patted dry, and grill them for 2 1/2 minutes on each side, or until they are just firm.
6
Divide the coulis between 2 plates and top each serving with half the scallops.
97
kcal
Calories
8
g
Fat
7
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 large shallots, sliced thin, 2 tablespoons olive oil, 1 teaspoon mustard seeds, 1 1/2 teaspoons curry powder, and more.
Yes, Grilled Scallops with Curried Tomato Coulis falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
