These spicy scallops make a perfect starter for a meal or can be served as the main course.
Yield
16 -18 scallops; 6 starter servings, 2-4 main course servings
Time
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
INGREDIENTS
2 tablespoons oil
1 lb sea scallops
Salt and pepper
1/3 cup finely chopped onion
2 teaspoons minced ginger
1-13.5 oz can Coconut Milk
1 tablespoon Red Curry Paste
1-2 limes, cut into wedges
Chopped cilantro
DIRECTIONS
- Rinse scallops. Place on paper towel to dry tops and bottoms. Salt and pepper to taste.
- Heat oil in large skillet over a medium high heat. Pan-sear until browned on both sides. Do not overcook, as scallops can turn rubbery quickly.
- Transfer scallops to plate and cover to keep warm. Add onions and ginger to skillet drippings. Mix well. Stirring occasionally, cook until onions are lightly browned.
- Add 1/2 can Coconut Milk and Red Curry to skillet. Stirring, cook until curry is dissolved. Add remaining Coconut Milk and bring to a boil.
- Cook until sauce is slightly thickened, stirring occasionally. Add scallops back to skillet with any accumulated liquid. Simmer gently until scallops are warmed through.
- Transfer scallops to serving bowl. Sprinkle with lime juice and cilantro.
Note:
If serving as starter course, serve scallops on individual plates. Top each scallop with a bit of curry sauce and sprinkle with lime juice and cilantro. Serve immediately with sauce on side.
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Courses
Ingredients
