Curried Scallops with Tomatoes

Curried Scallops with Tomatoes
Photo by Cookbook cover image courtesy of Random House


  • ½ cup heavy cream, sour cream, or yogurt, optional
  • 1 lime
  • ½ cup fresh cilantro
  • pepper
  • 3 medium ripe tomato
  • 2 tablespoon curry powder
  • 1 tablespoon peanut or vegetable oil
  • + 1 more ingredients
    • 2 pounds large sea scallops

1.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 1/2-inch pieces and set aside. Heat a 12-inch nonstick skillet over medium heat for about 3 minutes. While ...

View full recipe at Epicurious


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