Curried Vegetables and Paprika Seared Scallops

Dinners, Seafood

Not much to say about this dish other than it is delicious and time friendly.  From start to end about 25 minutes.

Serves 4


– 1 LB scallops

– 1 teaspoon paprika

– ½ teaspoon kosher salt

– 2 tablespoon butter

– 6 ounces snap peas

– 6 ounces broccolini

– 3 tablespoons pine nuts

– ½ teaspoon curry powder

– ¼ teaspoon ground ginger

– ½ cup heavy cream

– 3 cups cooked brown rice


Pat the scallops dry with a paper towel.  Sprinkle the scallops with the paprika and ¼ teaspoon salt.  Cover and place in the refrigerator.

In a medium size saucepan, melt 1 tablespoon butter over medium-high heat.  Add the snap peas and broccolini.  Sauté for 5 minutes then stir in the pine nuts, curry powder,  ginger and remaining salt.  Continue to cook for 2 minutes.  Stir in the cream and bring to a simmer.  Reduce the heat to low and continue to cook until slightly thickened.  Remove from the heat and set aside.

In a large sauté pan, melt the remaining tablespoon of butter over high heat.   Sear the scallops for 2-3 minutes per side.  Serve the scallops on top of the rice and vegetable curry.  

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