For no other reason but sheer love for Indian flavors, I have been on a curry fix of late. I found this recipe from Epicurious for scallops in a curry sauce over acorn squash. I would not have thought that scallops, acorn squash, and curry would work together, but this recipe turned out very nicely. Not only did it look nice on the plate, but the slightly spicy and creamy curry sauce played an excellent complement to the sweet scallops and squash.
As with most recipes, good-quality ingredients are important to this dish. I used jumbo U-10 dry scallops, which are meaty and rich enough to not be overpowered by the curry sauce. A purist would have made curry powder and garam masala from scratch but I had Penzeys excellent representations of each already on hand, which made for an easy and delicious dinner.
2 responses so far ↓
Jude // December 2, 2008 at 6:33 am
I like how this sounds… Those scallops luke HUGE!
howardeb // December 2, 2008 at 11:06 am
Thanks! Yes, they were the large U-10 size scallops. Although they are a bit on the pricey side, I think the large sea scallops are well worth it, especially in dishes that have heavy flavors.