From Taste Florida's Tropics
Sponsored by the Florida Tropical Fruit Advisory Council, Florida
Department of Agriculture and Consumer Services
Pan Seared Scallops with Lychee & Dried Fruit Salad
Serves four
8 Tbs. cashews
4 Tbs. whole almonds
12 large dried apricots
6 Tbs. pine nuts
2 Tbs. clarified butter
12 large sea scallops
1 tsp. coarse salt
½ tsp. freshly ground black pepper
2 Tbs. honey
1 tsp. lemon juice
1 tsp. shredded ginger
12 large lychee, peeled and pitted
4 sprigs fresh mint
In advance: Soak the cashews, almonds, and apricots in a small bowl with enough cold water to cover for 3 hours. Drain the nuts and fruit.
To cook the scallops:
Season the scallops with salt and pepper. In a small pan heat the
clarified butter and sear the scallops, browning them well on both
sides. Stir in the fruit and all of the nuts, add the honey and lemon
juice. Squeeze the ginger in a garlic press to extract the juice and
pour over the scallops. Finally, stir in the lychee.
To serve:
On a large round platter, arrange the scallops around the edge and
spoon the dried fruit and nuts into the center. Garnish with fresh
mint.
Shrimp and Lychee Curry
Serves four
2 Tbs. unsalted butter
1 small onion, diced
1 Tbs. minced garlic
1 Tbs. minced fresh ginger
3 Tbs. Madras curry powder
½ tsp. cayenne pepper
2 tsp. fine sea salt
2 cups canned coconut milk
1 cup water
2 small sweet potatoes, peeled, diced and blanched
½ tsp. freshly ground black pepper
16 jumbo shrimp, shelled and deveined
12 large lychees, peeled and pitted
3 Tbs. minced green onion, including green parts
3 Tbs. chopped fresh cilantro
To prepare the curry:
In a large heavy saucepan, melt the butter over medium heat and
sauté the onions and garlic until aromatic, about 3 minutes.
Stir in the ginger, curry powder, cayenne, and 1 teaspoon of salt. Stir
in coconut milk and water. Bring to a simmer and cook for 5 minutes.
To cook the vegetables and shrimp:
Season the shrimp with remaining salt and pepper. Add the shrimp and
return to a simmer, cooking for 2-3 minutes. Add the sweet potato and
lychees to the curry, cooking until the shrimp are evenly pink. Serve
garnished with green onion and cilantro.
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Bibliography
Susser, Allen. "Pan Seared Scallops with Lychee and Dried Fruit Salad; Shrimp and Lychee Curry." Taste Florida's Tropics, c. 2002, Florida Tropical Fruit Advisory
Council, Florida Department of Agriculture and Consumer Services, www.freshfromflorida.com.
Photographs
Maguire, Ian. Pan Seared Scallops with Lychee and Dried Fruit Salad; Shrimp and Lychee Curry, Taste Florida's Tropics, c. 2002, University of Florida's Tropical Research and Education Center, trec.ifas.ufl.edu.
Published 27 June 2017 LR
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