SEARED SCALLOPS WITH BEST COCONUT CURRY SAUCE

By jarren

Ingredients

• 1 lb scallops
• 1 tbsp 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 tbsp minced fresh ginger
• 1 tsp Thai-style red curry paste
• 2/3 cup canned coconut milk
• 2 tbsp coarsely chopped fresh mint, basil or cilantro, or a mix
• 1 tbsp fresh lime juice
• Kosher salt

Preparation

Step 1

Sear scallops 1-2 minutes per side in oil, 1-2 minutes per side. Transfer for a plate.

Once the pan has cooled somewhat, return the pan to medium heat. Add the oil, onion, carrot and ginger and saute until the onion begins to soften, 3 to 4 minutes. Stir in the curry paste. Add the coconut milk and simmer, stirring, until smooth, about 2 minutes. 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.