Curried Scallops with Almonds and Cream Sauce

First and foremost, I've finally gotten around to creating a proper Facebook group for Chocolate Shavings. If you want to receive regular updates about the site, new recipes and photos, please join here. I'm working on a couple exciting projects that I can't reveal right now but rest assured, some fun recipes are on their way!

This is a recipe I've been making for a few years and has become one of my go-to meals for easy entertaining. I think I speak for a lot of us when I say that no matter how much you cook and love being in the kitchen, we have all had that moment of panic where you're having people over and you have absolutely no idea what to make. This dish has become an easy remedy to that problem. A little curry flavor, some plump sauteed scallops and a touch of cream .. and the whole dish is ready in minutes.

I really love cooking with scallops (as I do with shrimp) for that very reason: it's a fast way to create an elegant dinner suitable for any occasion. I usually serve this dish with couscous (to which I add some lemon juice, raisins, almonds and parsley), a simple olive oil potato puree or with a simple arugula salad as presented here. I hope you get to give this a try.

Curried Scallops with Almonds and Cream Sauce
Serves 4

16 scallops
3 tbl of good quality mild curry powder
1 shallot, finely diced
1/4 cup of slithered almonds, toasted
1/4 cup of heavy cream
2 teaspoons of lemon juice
Salt and freshly ground pepper

Lightly season the scallops with salt and pepper. Place the curry powder in a small plate and lightly toss each scallop in the curry powder, shaking off excess.
In a small pan on low heat, add a good drizzle of olive oil and the diced shallots. Cook until the shallots soften (about 5 minutes). Turn the heat to medium and add the scallops. Cook for 2 minutes, gently flip them over and cook for another 2 minutes on the other side. Turn the heat back to low and add the cream with a pinch of salt and pepper. Cook for 5 minutes. Add half of the almonds and the lemon juice and stir. Immediately transfer to your serving platter. Top with the leftover almonds. Enjoy!