Using a blender
or food processor, puree raisins, capers and water until smooth,
then push through a sieve with the back of a wooden spoon.
Mixture should be a thick sauce consistency; to thin, add a
little more water.
on both sides with curry powder. Heat oil in large, heavy,
nonstick frying pan over medium-high heat. Add scallops, placing
them clockwise in the pan and cook for one minute a side,
turning them in the same order you used when placing them in the
pan, so as to cook each evenly.
When brown on
both sides and bouncy to the touch, remove to a warm platter.
Cool for a minute, then slice each in half horizontally. Season
with salt and pepper and keep warm. Toss salad greens with the
vinaigrette and divide between four serving plates.
Place six or
seven scallop halves in a circle around the salad on each plate.
Drizzle the scallops with the raisin dressing, or spoon it
between them in little mounds. Serve at once while scallops are