Scallop & Green Onion Brochettes with Curry Serves 4–6
16
five-inch wooden skewers
2 bunches (about 12)
green onions, washed and ends trimmed
16 large (about 1 pound)
sea scallops, quartered
1/2 c.
grapeseed oil
2 T.
curry powder
dash
low-sodium tamari
Soak the skewers in water for 20 minutes. Bring a small saucepan of water to a boil over high heat. Cut the green onions into 1” pieces beginning at the bottom of the whites until the dark green part is reached. Save the green parts for another use. Drop the white pieces in the water and cook for 30 seconds. Transfer immediately to a colander to drain. Rinse under cold water. Thread four scallops and three green onion pieces in an alternating pattern onto the skewers. Set in a shallow non-reactive baking dish. Whisk together the oil and curry powder in a small bowl. Pour over the scallops and refrigerate for 2 to 3 hours, turning once or twice. Heat a large nonstick skillet over high heat. Add the skewers and drizzle some of the curry oil over the scallops. Cook for 1 minute per side, until lightly browned. Add the tamari, shake the pan to distribute the sauce evenly, and remove from the heat. Arrange on a decorative dish and serve.
Enjoy with
a glass of
Cakebread Cellars
Chardonnay, Napa Valley
