The Trattoria Project and Spectaculars: Seared Sea Scallops, Fresh Fruit Salad and Curry Vinaigrette

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Tuesday, August 12, 2008

Seared Sea Scallops, Fresh Fruit Salad and Curry Vinaigrette

Life is good.

God I love fresh scallops. I don't really buy them because they cost like a bunch of trophy bitches on golden pedestals. But I bought some anyway because I was starving and my paycheck just got through. Now I can't afford train fare. But it's all good, I'll try my luck hitching rides from the sociopaths.

Seared Sea Scallops, Fresh Fruit Salad and Curry Vinaigrette
serves 4

12 medium sized Sea Scallops, organs removed
2 Granny Smith Apples, julienned
1 handful Baby Romaine Lettuce, wash and patted dry
1 handful Cashews, roasted
2 Blood Oranges, supremed
1 Tbsp Curry Powder
juice of 1 Lemon (2 Tbsps)
Sea Salt
Black Pepper

- Using a quarter of the curry powder, sprinkle lightly on scallops. Season. Sear in hot butter 45 secs a side. Set aside. Drizzle a little lemon juice. (2 tsps)

- Whisk rest of curry powder and lemon juice with EVOO. Season.

- Toss everything and serve.


Kumiko said...

I like your layout, did you create it?

Uncle Dee said...

Thanks, it was my idea and a designer did the rest.

Haley said...

We would like to feature this recipe on our blog. Please email if interested. Thanks :)


Jess said...

HElo! great blog~~~ n gorgeous food!
Im curious as of whats EVO?? uve used it in all your recipes

Uncle Dee said...

hey thanks

it's extra virgin olive oil. im really lazy so i type evoo

Fearless Kitchen said...

This looks delicious! Scallops are expensive, but a dish like this makes them worth it.

yaz said...

someones busy with business!

Uncle Dee said...

i apologise.. i will try to update as soon as i can

Kelley said...

I tried this and it was delicious!