Scallops with Sweet Corn-Curry Sauce |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | teaspoons | canola oil | 1 | tablespoon chopped | shallots | 1 | teaspoon | curry powder | 2 | ear, medium (6-3/4" to 7-1/2" long) yields | corn kernels | 1 1/2 | cups (8 fl oz) | vegetable broth | 2 | teaspoons | cornstarch, dissolved in 3 tbsp. cold water (or ar | 1/4 | teaspoon | cayenne pepper | 2 | tablespoons | coconut milk, canned, low fat |
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Steps
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Sequence
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Step
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| | 1 | Prepare a charcoil or gas grill or preheat the broiler. | | 2 | In a saucepan, heat the oil over medium heat. Add the shallots and curry and stir until the consistency of a paste. | | 3 | Add the corn and broth and simmer for about 20 minutes, stirring occassionally, until the flavors are well blended. | | 4 | Strain the sauce through a fine sieve. Return it to the pan, add the cornstarch or arrowroot mixture, and stir over heat until thickened. | | 5 | Add the cayenne and coconut milk, with a bit more broth if the sauce is too thick. Set aside and keep warm. |
Citrus Couscous with Apricots |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup, sliced | apricot | 1 1/4 | cups (8 fl oz) | broths and bouillon (vegetable) | 1 | cup | couscous | 1 | teaspoon | Spices, ground cumin | 1 | tablespoon | orange peel, raw | 1/2 | cup | parsley, minced | 14 | ounces | scallops | 3/4 | cup | green beans | 3 | tablespoons | Peppers, sweet, red, raw, chopped | 1 | tablespoon chopped | Chives |
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Steps
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Sequence
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Step
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| | 1 | In a small bowl, combine the apricots with enough water to cover. Set aside for 15-20 minutes to plump. Drain. | | 2 | In a saucepan, bring the broth to a boil. In a bowl, mix together the couscous and cumin. Pour 1 cup of the hot broth into the couscous. Cover and let stand for 5 minutes. | | 3 | Fluff with a fork while adding the apricots, orange zest, and parlsley. | | 4 | Add the remaining vegetable broth if necessary to loosen the couscous. Keep warm. | | 5 | To cook the scallops, spray the grill with vegetable oil spray and grill the scallops for about 2 minutes on each side. Take care not to overcook, or the scallops will be stringy and tough. Set aside and keep warm. | | 6 | In a steaming basket set over warm water, steam the beans and red peppers until crisp-tender. | | 8 | Ladle 3 tablespoons of the curry sauce onto each warmed plate. Arrange the scallops and green beans in the sauce. Sprinkle the red pepper and chives over the sauce. Spoon the couscous next to the scallops. | | 8 | Ladle 3 tablespoons of the curry sauce onto each warmed plate. Arrange the scallops and green beans in the sauce. Sprinkle the red pepper and chives over the sauce. Spoon the couscous next to the scallops. |
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