How To make Curried Scallops In Cream Sauce
8 lg Fresh scallops
1 1/4 c Water
1 sl Lemon
1/2 Bay leaf
1 1/2 lb Potatoes, cut in pieces
5 tb Butter
Salt to taste Fresh ground pepper to taste 3 oz Button mushrooms, sliced
2 Shallots, finely chopped
1 ts Curry Powder
1/4 c All-purpose flour
3 tb Whipping cream
2 tb Chopped fresh parsley
Fresh bay leaves (opt) Lemon twists (opt) Lime twists (opt) Fresh dill sprigs (opt) Wash scallops, remove roe. Pat scallops dry and cut in slices. Put scallops, water, lemon slice and bay leaf in a saucepan. Simmer gently 20 minutes. Strain, reserving liquid. Discard lemon and bay leaf. If
necessary, add enough water to reserved liquid to make 1-1/4 cups liquid. Cook potatoes in boiling, salted water until tender. Drain and return to pan. Mash with 1 tablespoon of butter. Season with salt and pepper. Beat well; cool slightly. Transfer to a large pastry bag. Preheat broiler. Pipe potato around edges of 4 ceramic scallop dishes. Melt remaining butter in a saucepan. Add mushrooms, shallots and Curry Powder and cook 2 minutes. Stir in flour and cook 1 minute. Add reserved liquid and bring to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Remove from heat and stir in scallops, cream, parsley, salt and pepper. Spoon into dishes. Broil 4-5 minutes or until lightly golden. Garnish with bay leaves, citrus twists and dill sprigs, if desired, and serve hot.
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Creamy Garlic Sauce | How To Make Recipe
How to make Creamy Garlic Sauce with recipe and instructions. Creamy Garlic Sauce is something I've been making for a long time, with every time making it, I experiment with new flavours. I have come up with this recipe and believe it is one of the best. This is a must-try recipe. This sauce is perfect over Steak, Chicken, Fish, Vegetables, Pie's and used as a pasta sauce. This recipe is extremely versatile. Enjoy!
Serves - 4
Ingredients -
1 Tbsp (14ml) - Olive Oil
2 Tbsp (28g) - Clarified Unsalted Butter
1 - Small to Medium Sized Brown Onion, Finely Diced
3 Large Cloves - Garlic, Thinly Sliced (6 - 7 Cloves if you like it very strong)
2 Tbs (4g) - Flat Leaf Parsley, Chopped
2 tsp (3g) - Thyme, Chopped
2 Tbs - White Wine (Use a cheap White Wine, I used Sauvignon Blanc) It can be substituted for Vegetable Stock or Chicken Stock.
400ml - Full Fat Cream (Thickened Cream)
Salt & Pepper To Taste
How To Make Vegetable Stock -
How To Make Chicken Stock -
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
Music in this video
Song - Coffee and Unicorns
Artist - Henyao
Song - Faster Car (Instrumental version)
Artist - Loving Caliber
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
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Thanks for watching!
Scallops Curry- Scallops in a creamy curry sauce
Scallops in a creamy curry sauce. Have it as an appetizer or as an entrée .
#scallopscurry #scallopscurrysauce #seafood #appetizer
Scallops Curry
Ingredients –
1) 10-15 pc scallops. I had some small ones at home, so used them for this video. But Iarge ones would be preferred.
2) Pink salt and black pepper- to season the scallops
3) 4 tbsp evoo to sear the scallops
4) Onion paste- 1 med. Onion
5) Garlic ginger paste- 2 tbsp
6) Evoo for the cooking the curry
7) ½ tsp red chilli powder
8) ½ tsp turmeric
9) ½ tsp garam masala
10) ¼ tsp coriander
11) Pinch of cumin
12) Tomato puree- 1 med onion
13) 1 tbsp tomato paste
14) ½ tsp salt
15) ½ tsp sugar
16) Water as needed
17) ½ cup coconut cream
Step 1 – Searing the scallops
Clean and pat dry the scallops. Season with pink salt and black pepper. Heat 4 tbsp evoo on high heat and sear the scallops 1 min/side. Remove and set aside
Step 2 – Making the curry sauce
Heat 3 tbsp evoo on med high heat. Add the onion paste and cook for few mins. Add the garlic ginger paste and cook for few mins. Add the chilli powder, turmeric, garam masala, coriander and cumin. Cook for 2-3 mins. Add some water. Water will be added through out the process to maintain the consistency of the curry sauce and also to not let it burn. Each time I have added water its about ¼ cup or less. Add the tomato puree and cook. Add some water again. Add ½ tsp salt and ½ tsp sugar to the curry sauce. The sugar will balance out the tanginess. Add some oil from the searing. Add some water, cover and cook for 8-10 mins on low heat.
Step 3 – Smoothening the curry
Pour the curry from the pan to a bowl. Add some water and blend it using a hand blender. It will smoothen the curry sauce.
Step 4 – Thickening the curry sauce
Wipe down the pan with a paper towel (the one in which curry was cooking in, you can use another pan but more work and a good wipe down works just fine) and pour the curry back in the pan. Keep cooking on med heat. Add the coconut cream. The curry sauce will start to thicken. Add a little bit of water. Cover and simmer for couple mins and remove.
Step 5 – Smoothening the curry sauce
Put the curry sauce through a fine sieve. Use a spoon. Put some butter on the same pan, which has a lot flavor in it through the cooking process. Melt the butter on low heat. Add the sauce back, and the scallops. Cook for just a min or so on low heat and its ready to serve. Enjoy !!
Lemon Garlic Butter Scallops
Lemon Garlic Butter Scallops on your table in less than 10 minutes, coated in a deliciously silky lemon garlic butter sauce!
FULL RECIPE HERE:
How To Make the Best Creamy Garlic Scallops | Creamy Garlic Scallops
In this video, we'll show you an easy yet delicious recipe for the best creamy garlic scallops. Get ready to impress your dinner guests and become the star chef of your kitchen!
Full Recipe
INGREDIENTS:
1.5 pounds scallops
2 tbsp olive oil
2 tbsp salted butter
4 cloves garlic, minced
1/4 cup dry white wine
1/2 tsp salt
1/4 tsp ground black pepper
1 cup heavy cream
1/2 lemon juice
parsley
Best Royalty FREE MUSIC that I use on Youtube:
MUSIC:
Hot Pizza Sauce by Trabant 33
NOTE:
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Facebook Page
SHOP on Amazon (Affiliate Link) -
_______________________________________________________
✧Kitchen Products Used (Amazon Affiliate Links)✧
► Stainless Steel 12-Piece Cookware Set -
► Silicone Cooking Utensils -
► Mini 3.5 Inch Glass Bowls -
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Curried Bay Scallops with Chef Park
Chef Charles Park, the Culinary Chair of Carteret Community College, is cooking up a delicious recipe for Curried Bay Scallops.
To make this dish you'll need:
Bay Scallops (You can also use shrimp or chicken)
Onions
Julienne Cut Carrots
Cabbage
Red and Green Peppers
Cilantro
Garlic
Ginger
Curry Powder
Unsweetened Coconut Milk
Fish Sauce
Olive Oil
Water
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