Coquilles Saint-Jacques au curry avec tomates

Ingredients for Curried Scallops with Tomatoes

• 3 medium ripe tomatoes

• 1 tablespoon peanut or vegetable oil

• 1 1/2 to 900g large sea scallops

• Sel et poivre noir fraîchement moulu

• 2 tablespoons curry powder, or to taste

• 120ml double cream, soured cream, or yoghurt, optional

• Jus d'1 citron vert

• 1/2 cup washed, dried, and chopped fresh coriander

1.Core the tomatoes (cut a cone-shaped wedge out of the stem end), then cut them in half horizontally. Gently squeeze out the liquid and shake out most of their seeds. Chop their flesh into 1/2-inch pieces and set aside. Heat a 12-inch nonstick skillet over medium heat for about 3 minutes. While it is heating, sprinkle the scallops with salt and pepper and spread the curry powder on a plate.

1. Add the oil, then quickly dredge the scallops lightly in the curry powder and add them to the pan. About 2 minutes after you added the first scallop, turn it—;it should be nicely browned (if it is not, raise the heat a bit). When the scallops are all browned and turned, cook for another minute, then add the tomatoes and the cream if you're using it (if you are using yoghurt, lower the heat immediately; it must not boil).

2. Heat the tomatoes through, then taste and add more salt and pepper if necessary. Sprinkle with the lime juice, stir in the coriander, and serve.

SINCE YOU'RE USING a large quantity of curry powder here, it should not be super-hot. (This is obviously a matter of taste, but I prefer a mild, sweet curry.) The powder itself must be fairly fine; if it is too coarse, the resulting crust will be gritty rather than crisp.

DREDGE THE SCALLOPS lightly in the curry, not as heavily as you would in flour.

KEEP THE SCALLOPS rare; they're at their best that way, and perfectly safe, as long as they're fresh.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.