Thai Curry with Scallops

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Mymy making asparagus tempura to accompany our curry.

Slowly but surely I have been picking away at my big bag of frozen scallops. This time, I brought some over to a friends house, and we served them with curry. I was inspired by a recipe from Fine Cooking Magazine.  I tried to follow the recipe, but we ended up changing it almost entirely. The original recipe was a good start, but it really lacked flavor. Once you know what to put in the sauce of the curry you can throw in whatever cooked vegetables you have on hand. Then serve it over cooked rice with the scallops on top.

Serves 4-6/Fine Cooking Magazine

Ingredients

  • 1 lb. seared scallops
  • 2 tablespoons peanut oil or olive oil
  • 1 medium carrot, peeled, cut lengthwise and then cut into half moons
  • 1 tablespoon fresh minced ginger
  • 2-3 garlic cloves, minced
  • 1 teaspoon or more of thai curry paste
  • 2/3 cup canned coconut milk
  • 1 tablespoon fish sauce
  • 2 tablespoons coarsely chopped fresh mint, basil, cilantro or a mix
  • 1 tablespoon fresh lime juice
  • Salt

(We added potatoes, asparagus, broccoli and onion)

Remove the tough abductor muscle from the side of the scallop (some are sold with this already removed).  Rinse the scallops gently in cold water to rinse of any grit.  Pat them completely dry (excess water keeps them from browning).

Cook whatever kind of rice you like according to it’s specific instructions.

Heat the oil in a deep frying pan or a pot.  Cook the ginger and garlic for about a minute and then add in the vegetables.  Cook until the veggies are tender and then stir in the curry paste.  Add the coconut and simmer, stirring until smooth for 3-4 minutes.  Add the fish sauce, herbs and lime juice.  Reduce the heat to low and simmer.

In a nonstick or cast iron skillet, heat another tablespoon of oil.  Make sure it is evenly dispersed and then place the scallops in an even layer in the pan.  Sprinkle with salt and let them cook, undisturbed for 2-4 minutes.  Then flip over and season again.  Cook this side for another 2-4 minutes.  Turn them off and put on a plate.  Add any of the accumulated juices to the curry.  Serve the curry over rice with the scallops.  Serve with extra herbs and lime juice.

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