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Staub White and more

Pan-Seared Curry-Rubbed Scallops

Serves: Makes 4 servings


  • 1½ -to 2 teaspoons curry powder
  • 1 teaspoon minced garlic
  • ½ teaspoon dried thyme (or 1 teaspoon fresh thyme, minced)
  • 1½ tablespoons olive oil or vegetable oil
  • 1½ lbs. large sea scallops
  • Salt and freshly ground pepper to taste


Elegant scallops heated by a touch of curry then perfectly seared make a tender and delicious appetizer.

Place the scallops in a large bowl. Combine the curry powder, garlic, thyme and oil and rub over the scallops.

Heat a large nonstick skillet over high heat until very hot, about 2 to 3 minutes. Add the scallops and reduce the heat to medium-high. Cook the scallops, shaking and tossing, until firm to the touch and ivory white inside, about 4 minutes. Season with salt and pepper to taste. Serve hot.

Tested and perfected in the Sur la Table kitchen

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