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Grilled Scallops With Curried Tomato Coulis Recipe

by Global Cookbook

Ingredients

2 lrg shallots sliced thin 2 Tbsp. extra virgin olive oil 1 tsp mustard seeds 1 1/2 tsp curry pwdr

1/2 tsp sugar 6 x plum tomatoes seeded and minced 2 tsp balsamic vinegar vegetable oil for brushing the grill pan 3/4 lb sea scallop

Directions

1. In a skillet cook the shallots in the extra virgin olive oil over moderate heat, stirring, till they are softened, stir in the mustard seeds and the curry
2. pwdr, and cook the mix, stirring, for 1 minute. Stir in the sugar, the tomatoes, and salt and pepper to taste and cook the mix, stirring,
3. for 2 min, or possibly till the tomatoes begin to release their juices. Stir in the balsamic vinegar and keep the coulis hot. Heat a well-seasoned ridged grill pan over moderately high heat till it is warm and brush it with vegetable oil. Add in the scallops, patted dry, and grill them for 2 1/2 min on each side, or possibly till they are just hard. Divide the coulis between 2 plates and top each serving with half the scallops.
4. Serves 2.

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