Curried Scallops with Tomatoes
- 3 medium ripe tomatoes
- 1 tablespoon peanut or vegetable oil
- 1½ to 2 pounds large sea scallops
- Salt and freshly ground black pepper
- 2 tablespoons curry powder, or to taste
- ½ cup heavy cream, sour cream, or yogurt, optional
- Juice of 1 lime
- ½ cup washed, dried and chopped fresh cilantro
Instructions:
You can never go wrong by adding a little crunch to scallops when you sauté them.
- 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 ½-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.
- 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 yogurt, lower the heat immediately; it must not boil).
- Heat the tomatoes through, then taste and add more salt and pepper if necessary. Sprinkle with the lime juice, stir in the cilantro, and serve.