Seared Sea Scallops with Korma Curry

Ingredients for 1

• Desired number of scallops; muscle removed

• 1 medium sized yellow onion, diced

• 3 garlic cloves, minced

• 1 tbsp grated fresh ginger

• 1 medium jalepeno, diced

• 1 tsp garlic powder

• 2 tsp garam masala

• 2 tsp ground turmeric - equally separated in half

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp paprika (sweet or smoked - I like smoked)

• 1/2 tsp cinnamon

• 1/4 cup toasted cashews

• 1 cup plain yogurt (whole milk works well)

• 8 oz chicken broth

• 1 lemon, cut in half

• Fresh cilantro, garnish

• Olive oil

• Salt

• 1 tbsp all purpose flour

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 120ºF / 48.9ºC

• 

  Step 2

  Season your scallops with salt, 1 tsp of turmeric, and garlic powder and place them into your bag. Pour some olive in the bag and seal. Drop the bag into the bath and cook for 30 minutes

• 

  Step 3

  Meanwhile, pour some olive oil into a pan over medium heat and add your onions. Cook for 5 mins and add some salt about halfway to help them cook and caramelize. Add garlic, ginger, jalapeño, all the spices, and continue to cook for another 1-2 mins.

• 

  Step 4

  Place everything from the pan into a blender and add toasted cashews, yogurt, chicken broth, and juice from 1 half of your lemon. Blend everything into a smooth puree.

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  Step 5

  Pour puree back into the pan and continue to simmer on low while covered until your scallops are ready to go.

• Finish the scallops with a hot sear

• Step 0

  After the scallops are done remove them from the bag carefully and pat them dry. Sprinkle the all purpose flour across the top of the scallops. This will help get a nice dark crust on them when you sear.

• 

  Step 1

  Get a pan, preferably a well seasoned cast iron, very hot and pour a little bit oil into it. Give each of your scallops a quick sear for about 30-60 seconds until you've got a nice golden brown crust. Sear only one side of the scallop to avoid overcooking them.

• Step 2

  Serve the scallops over the curry and garnish with fresh cilantro and lemon juice

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