| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Sami |
June 1990 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Shallots; sliced thin |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Mustard seeds |
| 1 1/2 |
ts |
Curry powder |
| 1/2 |
ts |
Sugar |
| 6 |
|
Plum tomatoes; seeded and chopped |
| 2 |
ts |
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”