• Ingredients: 36
  • Serves: 4
  • Prep: 25 min
  • Bake: 25 min

Curry-dusted scallops with pea purée with package frozen baby peas, water, unsalted butter, scallions, chopped, fresh lime juice, curry powder, sea scallops, tough ligament removed from side of each, vegetable oil. To make this curry-dusted scallops with pea purée for 4 persons you will need 25 min for preaparation and 25 min for baking.

Ingredients

For beef

  • 2 tbsps. finely chopped garlic
  • 1/4 cup finely chopped shallot
  • 2 tbsps. finely chopped thyme
  • 1 1/2 tsps. finely chopped rosemary
  • 1 tbsp. extra-virgin olive oil
  • 2 tbsps. kosher salt
  • 1 trimmed beef tenderloin roast, tied

For tomato madeira confit

  • 8 large garlic cloves
  • 1/3 cup extra-virgin olive oil
  • 4 cans diced tomatoes, drained
  • 1/2 tsp. finely chopped thyme
  • 1/2 tsp. finely chopped rosemary
  • 1/2 California or 1 Turkish bay leaf
  • 1/4 tsp. sugar
  • 1 cup Madeira , divided
  • 1/4 cup water

Rice:

  • 2 1/2 cups water
  • 1 1/4 cups basmati rice
  • 3/4 tsp. coarse kosher salt
  • 1 1/4 cups vegetable stock or vegetable broth

Accompaniments:

  • lime wedges; thinly sliced fresh red chiles

For grilled mushrooms and chicken:

  • 3/4 lb. fresh cremini mushrooms, halved
  • 3/4 lb. fresh shiitake mushrooms, stems reserved for another use and caps halved
  • 2 lb. skinless boneless chicken thighs
  • 1/3 cup basil pesto

Fresh tomato salad:

  • 2 medium tomatoes, cut into 1/2-inch-thick wedges
  • 1/4 cup thinly sliced basil

For lettuce:

  • Equipment: a perforated grill sheet

Directions

  1. Step 1 Cook peas on stovetop with water (1/4 cup) according to package directions (do not drain). Pulse in a food processor with cooking water, butter, scallions, lime juice (to taste), and 1/4 teaspoon salt to a coarse purée.

    For this step you will need

  2. Step 2 Stir together curry powder and 1/2 teaspoon each of salt and pepper on a plate. Pat scallops dry and coat all over with curry mixture.

    For this step you will need

  3. Step 3 Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops in 2 batches, turning once, until browned and just cooked through, about 4 minutes per batch.

    For this step you will need