Curry Scallops with Coconut Milk
Prep Time:
20 Minutes
Cook Time:
15 - 20 minutes
Yield
Serves 4
Ingredients
1 lb fresh sea scallops, patted dry
3 tbs coconut oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 jalapeño pepper, seeded and chopped
1 stalk lemongrass, outer layer removed, white part minced or bruised.
2 tbsp red curry paste (or yellow curry paste for milder flavor)
1 can (13.5 oz) coconut milk
1 tbsp fish sauce
1 tsp brown sugar (or honey)
Juice of ½ lime
½ cup fresh cilantro, chopped (for garnish)
Steamed jasmine rice, for serving
Salt & pepper, to taste
Preparation
Build curry base - In saucepan, heat 1 tbsp coconut oil and sauté onion, garlic, ginger, lemongrass. Cook until fragrant. Stir in curry paste and cook 1 minute.
Add coconut milk - Pour in coconut milk, fish sauce, jalapeño and sugar. Stir and bring to a boil. Reduce heat to simmer. (check for flavor - remove jalapeño if needed) Allow sauce to thicken 5 - 7 minutes.
Prepare scallops - Pat dry, lightly press until uniform thickness, season lightly with salt and pepper.
Sear scallops - Heat remainder of oil in a skillet over medium-high heat. Sear scallops 2 - 3 minutes per side until golden. Remove and set aside.
Finish - Plate jasmine rice, add curry sauce, place scallops and garnish with cilantro,