Spicy Curried Sea Scallops


  • 1 lb sea scallops
  • 1 and 1/4 cups dry white wine or dry vermouth
  • 3 tbs butter
  • 3 tbs flour
  • 2-3 tsp hot curry powder
  • 1/4 cup heavy cream
  • Buttered bread crumbs
  • Kosher salt and black pepper to taste
  • Optional garnishes: Radish batons, mixed micro greens, watercress etc.


  • Broil the scallops in the white wine and vermouth for 3 minutes.
  • Drain them, reserving the liquid and add the scallops to a glass baking dish.
  • Melt the butter in a sauce pan and add the flour, curry pepper and cayenne.
  • Add 1 cup of the cooking liquid and heat, stirring constantly, until thickened.
  • Remove from the heat and stir in the cream.
  • Season with salt and pepper.
  • Pour the sauce over the scallops, cover with buttered bread crumbs and brown quickly ¬†under the broiler.

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