Slivered Sea Scallop Medallions
This recipe is excellent served over rice or pasta.
1 pound fresh sea scallops
3 cloves garlic
1 tablespoon olive oil
1 teaspoon curry powder
Fresh-cracked black pepper
¼ cup dry white wine
1 cup seafood Demi-Glacé Reduction Sauce (see recipe on page 76)
½ cup chopped kalamata olives
Slice the scallops into thin coins. Mince the garlic.
Heat the oil to high temperature in a sauté pan. Season the scallops with the garlic, curry powder, and black pepper, then place them in the sauté pan and cook for 30 seconds on each side. Pour in the wine and let reduce by half.
Sprinkle with olives and drizzle with heated demi-glacé.