To go with my simple pan seared scallops, I wanted something Indian inspired, preferably featuring curry.
To that end, I pilfered this from one of Emeril's recipes:
1 tbsp unsalted butter
½ c finely chopped onion
2 tsp minced garlic
4 tsps curry powder
1 c chicken stock
½ c oj
1 c heavy cream
In a saucepan, melt the butter over medium-high heat. Add the onion and saute until tender, about 3 minutes. Add the ginger, garlic, and curry powder, and cook, stirring, for 1 minute. Add the chicken stock and orange juice, and bring to a boil. Cook until reduced by 1/2, about 3 minutes, stirring occasionally. Add the cream and cook until thickened, about 1 minute.
Don’t make my mistake and use old spices – I forgot to grab mine from home and used some very old curry powder at Q’s house. The flavor was a mere ghost of how vibrant curry should be. Heartbreaking.
I think I’ll try to lighten this one up a little the next time I make it. Perhaps some I Can’t Believe It’s Not Butter or heart healthy olive oil, and maybe I can get away with the fat free half and half from TJ’s. It’s just to add creaminess to the sauce, so I think it should be fine.
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