From Taste of the Tropics Cookbook
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


Pan Seared Scallops with Lychee and Dried Fruit Salad


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

Instructions

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

Shrimp and Lychee curry

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

Instructions

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.



Back to
Lychee Page



Bibliography

Susser, Allen. "Pan Seared Scallops with Lychee and Dried Fruit Salad; Shrimp and Lychee Curry." freshfromflorida.com. Taste of the Tropics Cookbook. c. 2002. Florida Tropical Fruit Advisory Council, Florida Department of Agriculture and Consumer Services. Web. 22 Dec. 2017.

Photographs

Maguire, Ian. Pan Seared Scallops with Lychee and Dried Fruit Salad; Shrimp and Lychee Curry. N.d. trec.ifas.ufl.edu. Web. 22 Dec. 2017.

Published 27 June 2017 LR
© 2013 - growables.org
about credits disclaimer sitemap updates