Photo: Seared Sea Scallops Recipe
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground cumin
- 1 teaspoon curry powder
- 2 tablespoons dried thyme
- 2 tablespoons paprika
- 3 tablespoons olive oil
- 1 pound sea scallops, cleaned
- Pesto, recipe follows
- Basmati rice, recipe follows
Directions
In a mixing bowl, combine flour, cumin, curry, thyme, and paprika. In a medium saute pan, heat the olive oil over medium heat. Dredge the scallops in the flour mixture, shaking off any excess flour, and add to the hot saute pan. Cook scallops for 2 to 3 minutes on each side until golden brown. Transfer the scallops to a plate, drizzle with pesto, and serve with the basmati rice on the side.
Pesto:
2 cups arugula, stemmed, washed, and dried
2 cups basil leaves, washed and dried
1/2 cup grated Parmesan
4 cloves garlic, chopped
1/4 cup pistachio nuts
1/2 cup olive oil
Salt and pepper
Add all ingredients to food processor except for the olive oil, salt and pepper. Process until the ingredients form a paste. With the motor running, add the olive oil in a stream until combined. Season with salt and pepper, to taste.
Basmati Rice:
1 cup basmati rice
2 cups water
2 tablespoons butter
In a medium saucepan, add rice, water and butter. Bring to a boil, reduce heat and cover. Cook the rice without stirring for 12 to 15 minutes. Fluff with a fork and serve with scallops.
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By mrgillotte
on April 17, 2013
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This scallop recipe was fantastic!! Our results were better than a fancy seafood restaurant. Typically we just use olive oil and a little salt so we were very happy with the results of this recipe.
Note: Depending on the size of the scallops the mixture might be more than is needed. Our pound was 8 scallops so next time I'll make half the mixture.
By monique57_10434866
Rancho Palos Ve...
on December 31, 2012
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I initially made the Pesto as directed, but found that I had maybe used too much Arugula. The taste was quite pungent and bitter. So I remade the Pesto with Spinach and it tasted quite good. However, overall I thought that this recipe was 'so-so'...everything tasted decent but not very exciting- esp. the white Basmati rice. I even drizzled the rice/ scallops/plate with an expensive Balsamic Vinegar...still boring! Sorry =(
By jacobsjackie_13...
cazenovia, 72
on March 02, 2012
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I loved this recipe. The pesto went perfect with the scallops. I will definitely make this again.
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