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Seared Scallops with Coconut Curry Sauce
Cummulative Rating
Servings
Makes 4 servings.
Difficulty
Easy |
Ingredients
1 lb. sea scallops
2 Tablespoons peanut oil or olive oil
Salt and freshly ground black pepper
2 large shallots, minced
1-1/2 medium carrots, peeled, cut in half lengthwise, and thinly sliced crosswise
1 cup mixed bell peppers, sliced thin
1 Tablespoon fresh ginger
1/2 teaspoon Thai red curry paste
2/3 cup canned coconut milk (light)
1 Tablespoon fresh lime juice
1 Tablespoon basil, chopped
1 Tablespoon cilantro, chopped
1 teaspoon mint, chopped |
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Directions
If you feel any grit on the scallops, rinse them under cold water. Remove any patches of tough muscle from the sides. Dry the scallops well with paper towels to ensure a golden crust.
Prep the ingredients for the sauce - chop the vegetables and have everything ready.
Heat a 10-12 inch nonstick skillet over medium high heat. When hot, add the oil and heat until the oil is hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and freshly ground black pepper. Let the scallops cook, undisturbed until the one side is browned and crisped, about 2-4 minutes. Using tongs, turn the scallops and sear the second side until browned and crisped, about 2-4 minutes longer. The scallops are done when almost firm to the touch. Remove the pan from the heat and transfer the scallops to a plate - tent loosely with foil to keep warm.
Let the pan cool briefly before making the sauce. Return the pan to medium heat. When hot, add the shallots, carrot, peppers and ginger; sauté until the vegetables are softened, about 3-4 minutes. Stir in the curry paste. Add the coconut milk and simmer, stirring, until smooth, about 2 minutes. Add the herbs and lime juice. Reduce the heat to low. Return the scallops to the pan along with any accumulated juices and turn to coat the scallops in the sauce. Adjust seasonings to taste with salt and freshly ground black pepper. When scallops are warmed through serve. Garnish with fresh herbs if desired. |
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Tips
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For a deeply golden sear on the scallops, use medium-high heat and don’t crowd the pan. To avoid tearing the scallops while turning them, use a nonstick skillet and handle them gently. |
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