Ingredients
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½ cup long-grain White Rice
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1 tablespoon Curry Powder
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12 large sea Scallops
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Kosher Salt
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Canola Oil
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3 tablespoons Unsalted Butter
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5 fresh Thyme
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½ Lime Juice
Directions
In this recipe, you create your own rice flour and combine it with curry, a simple one-step way to crisp and flavor scallops. You can easily swap any other combination of spices you like for the curry to change up this recipe a bit—smoked paprika, cumin, and chili powder are all good choices. For the crispest result, make sure your scallops are very dry before dredging in the rice flour and coat them very lightly.
Steps
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1
Done
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In an electric spice grinder or clean coffee bean grinder, grind ¼ cup of the rice with ½ tablespoon of the curry powder to a fine powder. Dump it into a shallow bowl and repeat with the remaining rice and curry. |
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2
Done
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at the scallops very dry and season with salt. Heat about ½ inch of oil in a large skillet over medium-high heat. When the oil is hot, dredge the scallops in the rice flour and add to the skillet; do not crowd them. (Depending on the size of your scallops, you may need to do this in 2 batches or use 2 skillets at once.) Let the scallops cook without moving them until the bottoms are crisp and browned, about 1½ minutes. Flip and brown the other side, about 1½ minutes. If your scallops are very large, you may also want to flip them on their rounded sides to brown for 1 minute more. When they’re just cooked through, remove the scallops to warmed serving plates. |
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3
Done
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In a small skillet, melt the butter over medium heat. Add the thyme sprigs and cook until the milk solids in the butter begin to brown, about 2 minutes. Remove from the heat, stir in the lime juice, and season with salt. Drizzle the butter over the scallops and serve. |
