 Curried ScallopsRed curry paste can be found in the ethnic section of the supermarket or in any Asian grocery store. Serve over white rice with stir fried vegetables. Yield: 4 servings
Ingredients2 Tablespoons unsalted butter12 large scallops 1/2 teaspoon red curry paste (or more to taste) 1 teaspoon fish sauce or soy sauce 1/2 teaspoon brown sugar 1 cup coconut milk
MethodHeat a skillet over medium-high heat and add one tablespoon butter. Add scallops; sprinkle with salt and pepper. Brown on both sides, but do not cook through. Transfer them to a plate. Turn off heat, cool pan a moment and wipe clean. Heat the skillet again over medium heat and add the rest of the butter. When it melts, add the red curry paste. Add coconut milk, raise heat a bit, and simmer to reduce by about half. When liquid is thick, add the fish sauce and brown sugar. Add scallops and juices back to the pan. Cook for about a couple minutes, stirring sauce, until scallops are firm and just cooked through. Taste and adjust seasoning. Serve 4 scallops per serving and top with curry sauce.
Serving SuggestionEstimated Prep Time: 5 minutes |
