| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Sami |
June 1990 |
1 |
Servings |
INGREDIENTS
| 2 |
|
Shallots, sliced thin |
| 2 |
T |
Olive oil |
| 1 |
t |
Mustard seeds |
| 1 1/2 |
t |
Curry powder |
| 1/2 |
t |
Sugar |
| 6 |
|
Plum tomatoes, seeded and |
|
|
chopped |
| 2 |
t |
Balsamic vinegar |
|
|
Vegetable oil for brushing |
|
|
the grill pan |
| 3/4 |
lb |
Sea scallop |
INSTRUCTIONS
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. 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. Stir in the balsamic vinegar and keep the coulis
warm. Heat a well-seasoned ridged grill pan over moderately high heat
until it is hot and brush it with vegetable oil. Add the scallops,
patted dry, and grill them for 2 1/2 minutes on each side, or until
they are just firm. Divide the coulis between 2 plates and top each
serving with half the scallops. Serves 2. Gourmet June 1990
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