Scallops with cauliflower curry
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 410, total fat 23 G., saturated fats 4 G., proteins 23 G., carbohydrates 30 G., fiber 4 G., cholesterol 36 mg, sodium 636 mg, sugar 14 G.
Calories 410, total fat 23 G., saturated fats 4 G., proteins 23 G., carbohydrates 30 G., fiber 4 G., cholesterol 36 mg, sodium 636 mg, sugar 14 G.
Sprinkle cauliflower with curry powder and roast until golden brown, then toss with raisins and cashews. This sweet and spicy side dish makes a perfect complement to seared scallops. Drizzle with plain yogurt and lime juice before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 small head of cauliflower, cut into florets
- 1 red onion, cut into 1cm wide wedges.
- 5 tablespoons extra-virgin olive oil
- 2 cloves garlic, grated
- 1 tbsp. curry powder
- 600 g medium scallops (about 24 pcs.), remove legs
- 1/3 cup golden raisins
- 1/4 cup roasted salted cashews
- 0.5 cup fresh cilantro
- 0.5 tbsp. plain low-fat yogurt
- Lime wedges, for serving
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Recipes with similar ingredients: scallops, cauliflower, lime, red onion, cashew nuts, raisin, curry
Cooking the dish according to the recipe:
- Place a baking sheet on the middle rack of the oven and preheat to 230°C (430°F). In a large bowl, combine the cauliflower, red onion, 3 tablespoons olive oil, 1/2 teaspoon salt, garlic, and curry powder. Place on the hot baking sheet and roast, undisturbed, until the vegetables are very tender and lightly browned, about 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the scallops with salt, add them to the skillet, and cook, undisturbed, until well-browned on the bottom, about 3 minutes. Flip and cook until opaque, about 1 minute more; transfer the scallops to a plate.
- Toss the roasted cauliflower with raisins and cashews and divide among plates. Top with scallops, sprinkle with cilantro, and drizzle with yogurt. Serve with lime wedges.
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