You can never go wrong by adding a little crunch to scallops when you sauté them (see the following recipe for another example). Usually, you dredge them in flour, cornmeal, or bread crumbs before adding them to the hot pan, and it’s something that most everyone seems to like. But you can take that crunch and give it an intense flavor by dredging the scallops directly in a spice mix. Although you can’t do this with everything—dried herbs don’t get crisp, and some spices are far too strong to use in this quantity—it works perfectly with curry powder, which not only seasons the scallops and their accompanying sauce but gives them the crunch we all crave.

　　

Ingredients

makes 4 servings

　　3 medium tomatoes

　　1 tablespoon peanut or vegetable oil

　　1 1/2 to 2 pounds large sea scallops

　　Salt and freshly ground black pepper

　　2 tablespoons curry powder, or to taste

　　1/2 cup heavy or sour cream or yogurt (optional)

　　Juice of 1 lime

　　1/2 cup chopped fresh cilantro or Thai basil

　　

Step 1

Core the tomatoes (cut a cone-shaped wedge out of the stem end), then squeeze and shake out their seeds. Chop their flesh into 1/2-inch pieces and set aside. Put the oil in a 12-inch nonstick skillet over medium heat for about 3 minutes. While it is heating, sprinkle the scallops with salt and pepper and spread the curry powder on a plate.

　　

Step 2

When the oil is hot, work quickly to dredge the scallops lightly in the curry powder and add them to the pan. About 2 minutes after you added the first scallop, turn it—it should be nicely browned (if it is not, raise the heat a bit). When the scallops are all browned and turned, cook for another minute, then add the tomatoes and the cream if you’re using it (if you are using yogurt, lower the heat immediately; it must not boil).

　　

Step 3

Heat the tomatoes through, then taste and add more salt and pepper if necessary. Sprinkle with the lime juice, stir in the cilantro, and serve.

　　

Scallops

Step 4

A word about buying scallops: Many are dipped in a chemical solution to prolong their shelf life. Not coincidentally, this soaking causes them to absorb water, which increases their weight and—water being cheaper than scallops—decreases their value. Furthermore, the added water makes browning more difficult.You can recognize processed scallops by their stark white color; in addition, they are usually sitting in liquid at the store. Buy dry, beige (or slightly pink or orange) scallops from a reliable fishmonger and you won’t have a problem.

　　

Step 5

Many cooks remove the tough little hinge present on one side of most scallops before cooking. But when you’re stuffing scallops, leave it on and cut from the side directly opposite. The hinge will then serve the purpose of holding the scallop together and can be removed at the table or eaten; it’s slightly tough, but not unpleasant.

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.