Curried Scallops with Tomatoes

Name: Curried Scallops with Tomatoes
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters cilantro, chopped; 2 Tbsps curry powder; 177 milliliters Greek yogurt; 1 Juice of lime; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps olive oil; 907 grams sea scallops (U-10 to U-15); 3 mediums ripe tomatoes, seeded and diced

This recipe serves 4. One serving contains 97 calories, 5g of protein, and 6g of fat. If $1.86 per serving falls in your budget, Curried Scallops with Tomatoes might be an outstanding gluten free, primal, and vegetarian recipe to try. Head to the store and pick up sea scallops, olive oil, greek yogurt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Spread curry powder out on a small plate. Season scallops with salt and pepper. Dip each scallop in the curry powder so they are coated lightly on each side.

Ingredients you will need

Salt And Pepper

Curry Powder

Scallops

Dip

Heat oil in a 12-inch skillet over medium high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add scallops flat-side down in a single layer (do not crowd pan, and cook in batches if necessary) and cook without moving for two minutes until browned on one side. Flip and cook for another minute.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Add tomatoes to the pan. Turn down the heat to low and add yogurt and lime juice. Toss to combine. Take scallops off the heat and season to taste with salt and pepper. Top with cilantro and serve.

Ingredients you will need

Salt And Pepper

Lime Juice

Cilantro

Scallops

Tomato

Yogurt

Equipment you will use

Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

118milliliters

cilantro, chopped 2Tbsps

curry powder 177milliliters

Greek yogurt 1

Juice of lime 4servings

Kosher salt and freshly ground black pepper 2Tbsps

olive oil 907grams

sea scallops (U-10 to U-15)3mediums

ripe tomatoes, seeded and diced

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.