The Recipes

Scallops with Zucchini Puree and Curried Tomatoes

We sound all fancy, don't we?  Relax.  This recipe is a lot easier and much more simple than you think.  So go ahead and double up on the ingredients and cook this for someone you want to impress.

Scallops with Zucchini Puree and Curried Tomatoes

Serves: 1     Time: 20 minutes      Difficulty: EASY, trust me!

INGREDIENTS:

- 8 cherry or grape tomatoes

- 1 tsp. curry powder

- splash of sherry vinegar

- 1 zucchini, sliced into half moons

- 1 garlic clove, minced

- 1/4 c. vegetable stock

- 3-4 scallops

- salt

- pepper

- olive oil

DIRECTIONS:

Heat 1 tsp. oil in a pan.  Add the zucchini and season with salt and pepper.  Let them begin to sautee.

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At the same time, put the tomatoes, vinegar, and curry powder in a pot.  Season with salt and pepper and let them start to simmer.

Both dishes will continue to simmer for approximately 15 minutes.  After 5 minutes, add the garlic to the zucchini and stir to combine.

Pat the scallops dry with a clean towel.  Heat 1 T. of oil in a pan until almost smoking.  You need the scallops to sizzle when they hit the pan.

Add the scallops and cook for 1-2 minutes per side; just until they are opaque and the sides are golden brown.

Transfer the zucchini to a blender, add the stock, and puree.

Mash the tomatoes.

Plate the puree.

Top with the scallops, and spoon the tomatoes on top of each scallop.