Recipe - Grilled Scallops With Coriander Butter Sauce

2 lg Shallots; cut or sliced up thin
2 tablespoon Olive oil
1 teaspoon Mustard seeds
1 One half teaspoon Curry powder
One half teaspoon Sugar
6 Plum tomatoes; seeded and
chopped
2 teaspoon Balsamic vinegar
Vegetable oil for brushing
the grill pan
Three fourths pound Sea scallop

In a skillet cook the shallots in the olive oil over moderate heat,
stirring, until they are softened, stir in the mustard seeds and the curry
powder, and cook the mixture, stirring, for 1 minute. Stir in the sugar,
the tomatoes, and salt and pepper to taste and cook the mixture, stirring,
for 2 minutes, or until the tomatoes begin to release their juices. Stir in
the balsamic vinegar and keep the coulis warm. Heat a wellseasoned ridged
grill pan over moderately high heat until it is hot and brush it with
vegetable oil. Add the scallops, patted dry, and grill them for 2 1/2
minutes on each side, or until they are just firm. Divide the coulis
between 2 plates and top each serving with half the scallops.

Serves 2.

Gourmet June 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.