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Caramelized Scallops with Curried Roasted Red Pepper Coulis
JESSICA GAVIN20Ingredients
45Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 lb. scallops (jumbo, tough side muscle removed, about 8-10 pieces)
- 3 Tbsp. olive oil (or grapeseed)
- 1 Tbsp. unsalted butter
- salt (as needed for seasoning scallops)
- freshly ground pepper (as needed for seasoning scallops)
- microgreens (for garnish, if desired, optional)
- 1/2 cup kosher salt
- 1 cup hot water
- 4 cups ice water
- 1 red bell pepper (large, yields about ⅔ cup of roasted pepper)
- 1 Tbsp. olive oil (or grapeseed)
- 1 Tbsp. shallot (thinly sliced)
- 1/4 tsp. curry powder
- 1 Tbsp. coconut milk
- 1/8 tsp. salt
- 1/8 tsp. ground ginger
- 1 bunch asparagus (green, cut into thin ¼ inch coins, tops removed)
- 1 Tbsp. unsalted butter
- salt (to taste)
- freshly ground pepper (to taste)
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