SCALLOPS: PAN SEARED WITH MADRAS CURRY SAUCE ON POLENTA
Pan Seared Scallop on Polenta with Madras Curry Cream Sauce
This has been a staple in my entertaining repertoire. It's always a crowd pleaser and super simple to prepare for entertaining.
First, prepare your polenta... just follow package instructions. I always make mine super soft and hold over a double burner. Sometimes it gets too thick, to fix that I whisk in some milk or cream right before plating to bring it back to the softness I prefer for plating.
Next, prepare your Madras Curry Cream sauce. This is also something you can make ahead and hold until ready to plate. This is a "feel it" method.
- Pan toast the curry - maybe a teaspoon or three, until the aromatics are opening up.
- When done toasting curry, pour in a cup or two of cream, and enough honey to create the level of honied sweetness you prefer. Whisk it all together over low heat and hold until ready.
- Finish by adjusting with enough salt to pull all the flavours together.
Final step is the scallops. I like using fresh (flash frozen works too) jumbo sized. I prepare some clarified butter for searing. The scallops work best at room temperature. Make sure you gently pat them dry. I dust them with salt and pepper. It's best to sear them over high heat, I use my trusty cast-iron skillet for this purpose. The trick with scallops is to cook them fast and furious. DON'T overcook them or they turn to rubber... they usually cook in about a minute or two on each side... you just want them to turn opaque.
Plate with a mound of polenta, and then nest the scallops on top. Finish with a generous drizzle of the curry sauce.
Wine pairing with this meal is a snap... RIESLING!!!
Riesling loves spicy food, especially Asian, Indian, and most ethnic cuisines that have lots of bright, vibrant, and spicy flavours. The dry, aromatic and spicy traits of a great Riesling, along with its bracing acidity creates a perfect palate refreshing pairing for these cuisines.