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SCALLOPS - Scallops in Yellow Curry with Spicy Grapefruit Salad
Nb persons: 8
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| Scallops in Yellow Curry with Spicy Grapefruit Salad •F&W •STAFF-FAVORITE This crowd-pleasing dish from chef Andrea Reusing of sweet sea scallops with a rich curry sauce and refreshing mint-and-grapefruit salad is so flavorful, it seems like hours of work went into it. In realty, the from-scratch curry sauce is ready in under an hour and can be made in advance. | |
| CURRY | |
| 2 | green cardamom pods |
| 1 | whole star anise pod |
| 1/2 tablespoon | whole coriander seeds |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | canola oil |
| 4 | garlic cloves, peeled and crushed |
| Two 1/4-inch | unpeeled ginger |
| 1/2 tablespoon | ground turmeric |
| 1/2 tablespoon | sugar |
| Kosher salt | |
| 2 1/2 cups | unsweetened coconut milk |
| 2 tablespoons | Asian fish sauce |
| Pinch | saffron threads |
| 2 tablespoons | fresh lime juice |
| 1 cup | Thai basil leaves, torn |
| GRAPEFRUIT SALAD | |
| 1 small | red onion, thinly sliced |
| 2 | lemongrass stalks, tender inner bulbs only, finely chopped |
| 3 tablespoons | fresh lime juice |
| 2 Thai chiles, minced | |
| 2 tablespoons | Asian fish sauce |
| 2 teaspoons | sugar |
| 3 large | Ruby Red grapefruits |
| 1/4 cup | mint leaves, torn |
| SCALLOPS | |
| 1/4 cup | canola oil |
| 24 large | sea scallops,, (2 pounds) |
| Kosher salt | |
| 3/4 cup | salted roasted cashews |
MAKE THE CURRY In a skillet, toast the cardamom, star anise, coriander and cumin over moderately low heat, stirring, until fragrant, 2 minutes; transfer to a spice grinder and let cool completely, then coarsely grind.
In a saucepan, heat the canola oil. Add the garlic and ginger and cook over moderate heat, stirring, until lightly golden, 3 minutes. Add the ground spices, turmeric, sugar and 1/2 teaspoon of salt and cook, stirring, for 30 seconds. Add the coconut milk, fish sauce and saffron, bring to a boil and simmer for 5 minutes. Cover and let stand for 15 minutes. Strain the curry sauce and return it to the pot. Stir in the lime juice and basil; keep warm.
MEANWHILE, MAKE THE SALAD In a bowl, combine all of the ingredients except the grapefruit and mint; let stand for 15 minutes. Carefully peel the grapefruits, removing all of the bitter white pith. Working over the bowl, cut in between the membranes to release the sections. Stir in the mint.
COOK THE SCALLOPS In a large nonstick skillet, heat 2 tablespoons of the canola oil. Season the scallops with salt, add half to the skillet and cook over moderately high heat, turning once, until just barely cooked through, 5 minutes; transfer to a plate. Repeat with the remaining oil and scallops.
Serve the scallops with the grapefruit salad; drizzle with some of the curry sauce, garnish with the cashews and serve.
MAKE AHEAD The strained curry sauce can be made up to 3 days in advance; stir in the lime juice and basil just before serving.
SUGGESTED PAIRING
Good Pinot Gris is at once full-bodied and vibrant—perfect with this dish.
PUBLISHED JANUARY 2014
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