Poached Scallops with Curried Mayonnaise
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Ingredients
  • Curried Mayonnaise:
  • 2 egg yolks, room temperature
  • 1 egg, room temperature
  • 1 teaspoon table salt
  • ¼ teaspoon curry powder
  • pinch of cayenne pepper
  • pinch of white pepper
  • 2 Tablespoons fresh lemon juice
  • 1-1/4 cups safflower or canola oil
  • Poached Scallops:
  • 3-1/2 cups water
  • ½ cup dry white wine
  • ½ small onion, cut in half
  • ½ carrot, pared, cut into slices
  • ½ rib celery
  • 1 sprig parsley
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 3 white peppercorns
  • ½ teaspoon table salt
  • 1-1/4 pounds sea scallops
  • Parsley or dill sprigs for garnish
Instructions
  1. For the Curried Mayonnaise: Combine egg yolks, egg, salt, curry powder, cayenne, and white pepper in a blender or food processor. Blend 15 seconds. While machine is running, slowly pour in lemon juice; blend 10 seconds. While machine is running, pour in oil in a thin steady stream until mixture thickens. Scrape into a small bowl, cover and refrigerate until cold. (Note: mayonnaise can be made a couple days ahead, if desired, and kept covered in refrigerator).
  2. For Scallops: Combine water, wine, onion, carrot, celery, herbs, peppercorns, and salt in a large saucepan or skillet. Simmer over medium heat for 15 minutes. Strain into a large bowl and discard solids. Return poaching liquid to the large pan or skillet. Rinse the scallops with cold running water. Add to barely simmering poaching liquid and simmer scallops uncovered until opaque, 2 to 3 minutes. Remove scallops with a slotted spoon to medium size bowl. Cool the poaching liquid for 10 minutes, then pour over scallops. Refrigerate scallops, covered, until cold, at least 2-1/2 hours. To serve, drain scallops and serve with the curried mayonnaise alongside. Garnish with parsley or dill sprigs.
Recipe by The Culinary Cellar at https://theculinarycellar.com/cuisine-magazine-september-1979/