Thailand Calling: Pan-seared Scallops with Thai Curry Sauce

Hint: Try serving this classic over buckwheat noodles, spaghetti or steamed jasmine or Japanese rice.

Another hint: Top with a little thinly sliced kaffir lime leaves to infuse it with uplifting citrus hints.

The sauce is extremely complex and flavorful yet does not invade the taste of the scallops. The sugar in the sauce helps highlight the scallops’ sweetness. Coconut milk helps level the spices and adds a creamy texture.

INGREDIENTS: 1 Pound sea scallops 6 Tbsp canola oil 2 Red chilies, thinly sliced 1 Large white onion thinly slices 1 Red bell pepper thinly sliced 1 Tsp. finely grated ginger 24 – ounce fresh or canned coconut milk 2 tablespoons Thai red curry paste 1 1/2 Tbsp. brown sugar 3 Tbsp. fish sauce 2 Tbsp. fresh lime juice

Ground black pepper

GARNISHING OPTIONS: Fresh kaffir lime leaves Alfa-alfa sprouts Cherry tomatoes and shitake mushrooms and green peas (Season them with canola oil, salt and pepper then pan sear) Chopped cilantro leaves

PROCEDURE:

Heat 1 tablespoon oil in a skillet. Sauté’ chilies, bell pepper and white onions, stirring occasionally, until lightly golden.

Add 1 1/2 curry paste and grated ginger and sauté’ for 30 seconds. Gradually pour the coconut milk until fully dissolved. Season with brown sugar, fish sauce, black pepper and lime juice to to suit your taste. Simmer for 3 minutes, stirring continuously until slightly thickened. Set aside.

Pat scallops dry and season with salt and pepper. Sear the scallops until golden brown, around 2 minutes each side

Pour the sauce on a serving plate. Arrange the scallops on top of the sauce and garnish.