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Spicy Coconut Curry Sauce for Seared Scallops

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Yields enough for 1 lb. seared scallops.

  • 1 Tbs. peanut or extra-virgin olive oil
  • 1/3 cup thinly sliced white onion
  • 1 medium carrot, peeled, cut in half lengthwise, and thinly sliced into half-moons
  • 1 Tbs. minced fresh ginger
  • 1 tsp. Thai-style red curry paste
  • 2/3 cup canned coconut milk
  • 2 Tbs. coarsely chopped fresh mint, basil, or cilantro, or a mix
  • 1 Tbs. fresh lime juice
  • Kosher salt

Follow the recipe for Seared Scallops, using 2 Tbs. peanut or extra-virgin olive oil to sear the scallops.

Once the scallops have been transferred to a plate and the pan has cooled somewhat, return the pan to medium heat. Add the oil, onion, carrot, and ginger, and sauté until the onion begins to soften, 3 to 4 min. Stir in the curry paste. Add the coconut milk and simmer, stirring, until smooth, about 2 min. Add the herbs and lime juice. Reduce the heat to low and return the scallops and any accumulated juices to the pan. Gently roll the scallops around to coat them in the sauce and warm them through. Taste for salt and serve immediately.

nutrition information (per serving):
Size : based on three servings; Calories (kcal): 159; Fat (g): fat g 16; Fat Calories (kcal): 138; Saturated Fat (g): sat fat g 11; Protein (g): protein g 2; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 6; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 167; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 2;

Oh...my...god. This is delicious. And it's gluten-free, dairy-free, sugar-free, grain-free (paleo), nut-free...well, you get the picture. The recipe doesn't say that it's the caramelized stuff that gets left in the pan that takes the sauce over the top. Our carrots didn't dissolve even though we sliced them very very thin, but they were great anyway. Will do this as often as we feel we can afford to splurge on the scallops!

I made this dish for my fiance and best friend, and all three of us loved it. I thought it was flavorful yet mild enough to still taste the scallops own delicious flavor. Great compliment to the dish. It was also very easy to make.

Great southeast Asian flavors that go very well with the scallops. My wife and I make this dish often, and we and our friends love it. We usually use only cilantro as the herb, and we use yellow onion rather than white, both of which better suit our flavor and texture preferences. We serve over jasmine rice.

flavor okay but seemed to be missing something - salt or some other depth of flavor; but it was a great quick weeknight recipe to try

Nice sauce, but not for scallops. Scallops are just too subtle tasting. Their flavor was lost with the spicy sauce.

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