2/3 cup (160 g) sultana raisins
2 tbsp (30 g) capers
1/2 cup (125 ml) water
12 to 14 large, fresh scallops 
1 tsp (5 g) mild curry powder
1 tbsp (15 ml) olive oil
Sea salt and freshly-ground pepper
4 cups mixed salad greens
2 tbsp (30 ml) oil-vinegar vinaigrette, made with extra-virgin olive oil, sherry vinegar and a little lemon juice.


Using a blender or food processor, puree raisins, capers and water until smooth, then push through a sieve with the back of a wooden spoon. Mixture should be a thick sauce consistency; to thin, add a little more water.

Sprinkle scallops on both sides with curry powder. Heat oil in large, heavy, nonstick frying pan over medium-high heat. Add scallops, placing them clockwise in the pan and cook for one minute a side, turning them in the same order you used when placing them in the pan, so as to cook each evenly.

When brown on both sides and bouncy to the touch, remove to a warm platter. Cool for a minute, then slice each in half horizontally. Season with salt and pepper and keep warm. Toss salad greens with the vinaigrette and divide between four serving plates.

Place six or seven scallop halves in a circle around the salad on each plate. Drizzle the scallops with the raisin dressing, or spoon it between them in little mounds. Serve at once while scallops are still warm.




This recipe is from How To Cook Fish -

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