Recipes

[DiAnne]

I was watching the Today show a couple of weeks ago.  Padma Lakshmi was on promoting her new book and demonstrating a compound butter to sear scallops in.  I realized I had all the components so I made it.  

4 cloves garlic, minced
2 t Madras curry powder
1/2 cup unsalted butter (softened)
2 t Kosher salt
1 t freshly ground black pepper

Mix the garlic, curry powder, salt and pepper in a small bowl until well combined.  Slice the butter into cubes and add to the spice mixture.  Cut and smash the other ingredients into butter with a fork until creamy, smooth and well combined.  

Cover with plastic wrap and refrigerate until ready to use.  

I did sear scallops in it and it was wonderful.  I also used for eggs.  I think it would be great to saute vegetables.  

[A60_Chevy]

Now I am a butter lover and I will start this one very soon.  I will also prepare with out scallops just to have for other meals.  DiAnne this is a winner and I do not care about the calories.    Sounds like it can be frozen if the scallops are not in it correct?

[DiAnne]

@A60_Chevy

I am sure it would last a few weeks in fridge but if you want to freeze it I would cut it into pats and freeze with parchment paper between them so you could just use a few at a time.  

[cece5231]

You did it again.  I can think of many ways to use this!  Thanks.  Cece

[IamMrsG]

@DiAnne    It's all your fault.    I have been salivating since the day I first read your post.  So much so, in fact, I Googled,  “Padma Lakshmi spiced butter” and downloaded the entire recipe.

We enjoyed this for dinner tonight, and I don't say this lightly, DiAnne, OMG.  It was delicious, a keeper--as DH said, "A company worthy dish." 

Thank you for sharing this one--have any more? <tic>

For those who don't want to Google:

Pan-Roasted Scallops with Spiced Butter
by DiAnne | 10-14-2016 | QVC Recipes

1 1/2 pounds fresh sea scallops
4 cloves garlic, minced
2 teaspoons Madras curry powder
½ cup unsalted butter (softened)
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper

For the butter:
Mix the garlic, curry powder, salt and pepper in a small bowl until well combined. Slice the butter into cubes and add to the spice mixture. Cut and smash the other ingredients into butter with a fork until creamy, smooth and well combined.

Cover with plastic wrap and refrigerate until ready to use.

To cook scallops:

Lightly season the scallops with salt and freshly ground black pepper.

In a large sauté pan, heat 2 Tablespoons of the compound butter over high heat until sizzling and add the scallops in a single layer. (Do not crowd pan, as scallops will steam, rather than sear.)

Lower the heat to medium and allow the scallops to brown and caramelize on one side without moving them.

Gently turn the scallops over and brown lightly on the other side for just a minute. Total cooking time for scallops should only take 3 to 4 minutes.

Serve scallops over rice.

Mrs G's Notes: I Googled “Padma Lakshmi spiced butter” and found the video on the Today show’s website. In it, she made a quick rice to serve with this. She toasted star anise, whole cardamom (breaking pods to expose dark seeds) and whole cloves. She then added chopped shallots, ginger and whole red chilies, and gave a quick stir before adding leftover rice.

Wine:  We enjoyed a bottle of Butter Chardonnay with this.

[DiAnne]

@IamMrsG

What a coincidence - I also had the scallops for dinner with a salad.

Thanks for taking the time to let me know you liked it.  I also have used that butter to make an over easy egg and put it over a waffle that has a little maple syrup on it.  I am thinking of trying an egg over lightly sauteed spinach in the back of mind but have not tried that yet.  

[IamMrsG]

@DiAnne  I'm going to try this butter tomorrow in Eggs in a Basket for breakfast. Thanks for the idea!

You've also got me wondering about melting and pouring some over popcorn.

See what you started?  

[DiAnne]

@IamMrsG

Popcorn?  Let me know how that works out - I love popcorn.   I wonder if you would have to thin it....

[IamMrsG]

@DiAnne  LOL   No kidding, I'm sitting here with a bowl of it right this minute.  First I popped the corn in some bacon grease, then I nuked a little of the compound butter to melt it, and drizzled it (trying to hold back the garlic pieces) with a light hand (thinking, "can always add more, cannot take it out") over the popped corn.  I left off the salt.

It's pretty good! Not something I would do every time, but it's a nice change.