The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Serves 4
1 cup Basmati rice
3 medium ripe tomatoes
11/2 lbs. large sea scallops
Salt and freshly ground black pepper
2 Tbs. curry powder, or to taste
1 Tbs. peanut or vegetable oil
1/2 cup low fat sour cream or yogurt, optional
Juice of 1 lime
1/2 cup washed, dried, and chopped fresh cilantro
Bring 2 cups water to boil. Add rice and pinch of salt. Cook 10 minutes. Cover. Turn off heat and remove from burner.
Core the tomatoes (cut a cone-shaped wedge out of the stem end), then cut them in half horizontally. Gently squeeze out the liquid and shake out most of their seeds. Chop their flesh into 1/2-inch pieces and set aside. Heat 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 the plate. Add the oil, then quickly dredge the scallops lightly in the curry powder and add them to the pan.

About 2 minutes after you add 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 sour cream if using. If you are using yogurt, lower the heat immediately; it must not boil.
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.
—The Minimalist Cooks Dinner, Mark Bittman

Shopping List
3 medium ripe tomatoes (Produce)
1 lime (Produce)
1 bunch fresh cilantro (Produce)
4 oz. low fat sour cream or yogurt (Dairy)
Peanut or vegetable oil (Grocery)
1 cup Basmati Rice (Grocery or Bulk)
2 Tbs. curry powder (Grocery or Bulk)
11/2 lbs. large sea scallops (Seafood)