Can be prepared in 45 minutes or less but requires additional unattended time.

　　

Ingredients

Makes about 40 canapés

　　1 teaspoon curry powder

　　1 cup canned unsweetened coconut milk*, stirred well

　　1/4 cup fresh lime juice, or to taste

　　1/2 teaspoon salt, or to taste

　　1/2 pound bay or sea scallops

　　2 Asian pears**

　　8 to 10 kumquats**

　　about 40 fresh coriander leaves, washed well and spun dry

　　*available at Asian markets and some specialty foods

　　**available at specialty produce markets

　　

Step 1

In a heavy 1-quart saucepan stir curry powder into about 1 tablespoon coconut milk until dissolved. Stir in 1 teaspoon lime juice, salt, and remaining coconut milk and simmer over moderately low heat 10 minutes, or until thickened.

　　

Step 2

Remove tough muscle from side of each scallop if necessary. If using sea scallops, cut into 1/2-inch pieces. Add scallops to coconut milk mixture and poach at a bare simmer until just cooked through but still tender, 2 to 3 minutes. Remove pan from heat and cool mixture. Transfer scallops with poaching liquid to a small bowl. Scallops may be poached 1 day ahead and chilled, covered.

　　

Step 3

Cut pears crosswise into 1/4-inch-thick rounds and discard seeds and core. Cut rounds into 1-inch wedges and in a small bowl toss with remaining lime juice. Macerate pears, covered and chilled, at least 15 minutes and up to 3 hours.

　　

Step 4

Just before serving, cut kumquats crosswise into thin slices and arrange pear wedges, drained, on plates. Top each wedge with 1 kumquat slice, 1 coriander leaf, and 1 piece of scallop coated with poaching liquid.