Curried Coconut Scallops

Curried Coconut Scallops

Curried Coconut Scallops


1/2 cup coarsely chopped scallions

3 tablespoons chopped, peeled fresh ginger

1 garlic clove

1 jalapeno chile, stemmed

2 teaspoons curry powder

3/4 teaspoon salt

1/2 cup unsweetened coconut milk,

2 pounds sea scallops


In a blender or food processor, combine the scallions, ginger, garlic, jalapeno (including the seeds), curry powder and salt and blend into a paste. Add the coconut milk and puree until almost smooth, scraping down the sides of the container often.

Pat the scallops dry and arrange them in a flameproof casserole or skillet just large enough to hold them in a single layer.

Drizzle the curry sauce on top, coating the scallops well. The scallops can be prepared up to this point 4 hours in advance, covered and refrigerated.

Heat the broiler with a rack set 6 inches from the heat. Broil the scallops for 8-10 minutes or until browned and just cooked through. Serve immediately.

Serves 4

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