Spicy Coconut Curry Sauce for Seared Scallops
Yields enough for 1 lb. seared scallops.
To learn more, read the article:
Perfectly 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
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):
based on three servings;
From Fine Cooking 72
, pp. 49
July 1, 2005