- 6
Ingredients
- The Curry Coconut Broth:
- 1 tablespoon unsalted butter
- 1 thin slice of ginger
- 1 stalk lemongrass, chopped
- 1 kaffir lime leaf (preferably fresh, but you may substitute dried), roughly chopped
- 1 tablespoon garlic, thinly sliced
- 1 shallot, thinly sliced
- 1 tablespoon cilantro, chopped
- 2 cups chicken stock
- 1/4 cup coconut milk
- 1 tablespoon red Thai curry paste
- Fine sea salt to taste
- Freshly ground white pepper to taste
- 1 lime
- The Scallop:
- 1 1/2 pounds scallops
- Fine sea salt and freshly ground white pepper
Preparation
Step 1
1. To make the broth, melt the butter in a small sauté pan and add the ginger, lemongrass, kaffir lime leaf, garlic and shallot. Cook until tender and with no color – it must not brown. Add the chicken stock and simmer for 10 minutes – don’t allow it to boil. Add the remaining ingredients, except for the lime, and simmer for 5 minutes. Strain through a fine chinois and set aside for later use.
2. Preheat your oven to 400°.
3. Slice the scallops crosswise into ¼-inch thick slices and lay the slices in a single layer on the bottom of a shallow bowl.
4. Gently warm the bowls with the scallops in the oven. While the scallops are heating, rewarm the curry sauce.
5. Spoon ¼ cup of the sauce over the scallops, squeeze lime juice on top, garnish with cilantro leaves and serve immediately.