These scallops are cooked to perfection and served with a flavorful red coconut curry sauce.
Yield: |
4-5 servings |
Active Time: |
10 minutes |
Start to Finish: |
15 minutes |
For this recipe you’ll need:
For the scallops:
-
2 tablespoons grapeseed oil
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1 pound sea scallops, abductor mussel removed
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TCB kosher sea salt and pepper to taste
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1/2 lime
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1/2 cup sweetened coconut, toasted
For the red coconut curry sauce:
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1 tablespoon Thai red curry paste
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2/3 cup coconut milk
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1 tablespoon lime juice
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1 1/2 teaspoons fish sauce
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1 teaspoon brown sugar
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2 tablespoon fresh cilantro, rough chopped
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Fine sea salt to taste
Directions:
- Place the curry paste, coconut milk, lime juice, fish sauce and brown sugar in a saucepan, and whisk to combine.
- Heat until the sauce is bubbling, and then simmer until slightly thickened, about 5 minutes.
- Stir in the cilantro and season with salt to taste and set aside.
- Season the scallops with salt and pepper to taste, and sear in the hot pan until deeply caramelized, 2 to 3 minutes. Flip, and continue cooking for an additional minute.
- Remove the pan from the heat, and add the lime juice.
- Transfer the scallops to a platter or shallow serving dish and top with Red Coconut Curry Sauce.
- Garnish with a sprinkling of toasted coconut, and serve.
