Perfectly seared scallops are accentuated by a light and bright curry sauce that adds the perfect amount of warming spice to a fresh winter meal. This recipe can be served as an appetizer or as a main course.
1 pound fresh sea scallops
1 tablespoon peanut oil or as needed
½ cup plain yogurt
2 teaspoons Victoria Taylor’s Curry
1 tablespoon apple jelly
1 tablespoon brown sugar
1 tablespoon lime juice
To make sauce mix the yogurt, Curry, apple jelly, brown sugar, and lime juice then season with salt to taste. Refrigerate until needed. Heat a cast iron skillet or heavy bottomed sauté pan over high heat. Add peanut oil to pan and quickly add scallops. Sear until brown, about 3 minutes. Flip over and repeat on other side being careful not to overcook. Scallops should start to split and will be opaque throughout. Spoon sauce on plate and serve scallops on top of the sauce.