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Vadouvan Curry-Dusted Scallops with Apple Broth

Scallops with French curry powder in savory apple broth
Author: Diabetic Foodie
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 4

Ingredients 

APPLE BROTH

  • 2 stalks stalks celery, with leaves, coarsely chopped
  • 1 tart apple, coarsely chopped with skin, core and seeds (I used Granny Smith)
  • 5 cups unsweetened apple juice
  • 2 shallots, sliced
  • 1/2 teaspoon brown mustard seeds
  • 1 star anise

SCALLOPS

  • 12 large sea scallops, patted dry
  • Kosher salt and freshly ground pepper
  • 2-1/2 teaspoons Vadouvan curry blend or curry powder, divided
  • 2 tablespoons olive oil, divided
  • 1 tart apple, peeled, cored and chopped into 1/4-inch cubes (I used Granny Smith)
  • 1 stalk celery, trimmed and thinly sliced
  • 1/2 teaspoon apple cider vinegar
  • 1 tablespoon chopped fresh chives

Instructions

MAKE BROTH

  • Place celery, apple, apple juice, shallots, mustard seeds, and star anise in a large heavy saucepan. Cover and bring to a boil over high heat.
  • Reduce heat to medium-low and simmer, uncovered, for about 45 minutes or until liquid has reduced and is syrupy. Strain and set aside. Discard solids.

MAKE SCALLOPS

  • Preheat oven to 250°F. Season scallops with salt and pepper. Place 2 teaspoons of Vadouvan curry blend on a small plate. Dip both flat sides of scallops in curry; place on large plate.
  • Heat 1 tablespoon of oil in heavy large skillet (preferably cast iron) over medium-high heat. Add scallops and cook until seared on first side, about 2 minutes. (Do not crowd the scallops in the pan or you won’t get a nice sear. You may need to do more than one batch, depending on the size of your pan.) Flip scallops and cook another 2 minutes or so, until seared on second side and barely opaque in the center. Transfer to a small baking sheet and place in oven to keep warm.
  • Heat remaining 1 tablespoon of oil in the same skillet. Add apple and celery. Sauté until apple begins to soften, about 3 minutes. Add apple broth and remaining 1/2 teaspoon Vadouvan curry blend. Increase heat to high and boil until mixture thickens, about 10 minutes. Stir in vinegar. Season with salt, pepper and more vinegar, if desired.
  • Divide broth mixture among 4 shallow pasta bowls. Add scallops and garnish with chives.

Notes

Too many carbs for you? Almost all of the carbs in this dish are coming from the apple juice. If you’d like to reduce the amount of carbs/sugar, use a mixture of apple juice and water for the liquid in the broth. The apple flavor won’t be quite as concentrated, but the scallops will still be delicious.

Nutrition Info Per Serving

Nutrition Facts
Vadouvan Curry-Dusted Scallops with Apple Broth
Serving Size
 
0 g
Amount per Serving
Calories
296
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
5
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
15
mg
5
%
Sodium
 
121
mg
5
%
Potassium
 
0
mg
0
%
Carbohydrates
 
50
g
17
%
Fiber
 
2
g
8
%
Sugar
 
41
g
46
%
Protein
 
9
g
18
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
0
mg
0
%
Calcium
 
0
mg
0
%
Iron
 
0
mg
0
%
Net carbs
 
48
g
* Percent Daily Values are based on a 2000 calorie diet.