Curried Water Chestnuts & Scallops

By Joan_Z

Ingredients

• 1/2 lb., Fresh water chestnuts
• 2 Tbsp. vegetable oil
• 1 small onion - diced
• 2 Tbsp. minced fresh giner
• 2 cloves garlic - minced
• 1 tsp. curry powder
• 1/2 tsp. coriander
• 1/4 tsp. dried red pepper flakes
• 3/4 lb. sea scallops
• Cooked rice

Preparation

Step 1

Prepare water chestnuts by rinsing and then trimming tops and bottoms. Peel, discarding any flesh that is brown. Slice in half and set aside.

In a large skillet, heat oil over high heat until very hot. Add onion, ginger and garlic, and saute until just beginning to turn translucent - about 4 minutes. Add curry, coriander and pepper flakes and continue heating until onion are cooked through - about 2 minutes. Move onion mixture to the perimeter of the skillet and put water chestnuts and scallops in the middle. Cook about 2 minutes until scallops turn opaque on first side. Turn scallops and water chestnuts and cook 2 minutes more until scallops are completely opaque but not overcooked.

Serve over rice.