Saturday, December 12, 2015

Scallops With Curried Coconut Milk

Scallops With Curried Coconut Milk
Definitely a 5*
1/4 cup plus 1 tablespoon vegetable oil
2 onions, finely chopped
4 garlic cloves, minced
2 tablespoons minced fresh ginger
1 1/2 tablespoons ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/8 teaspoon turmeric
1/8 teaspoon cayenne
1 cup chopped canned tomatoes, drained
2 1/2 cups canned unsweetened coconut milk
1 tablespoon brown sugar
1 1/4 teaspoons salt, plus more to taste
1 1/2 pounds sea scallops, thawed
1 cup snow peas or snap peas
Cilantro or parsley for garnish
Steamed Jasmine or Basmati rice, for serving
Lime wedges, for serving
In a large frying pan, heat 1/4 cup oil over moderately high heat.  Add onions and cook, stirring frequently until golden.  Add garlic and ginger; cook stirring for 1-2 minutes.

Add coriander, cumin, cinnamon, turmeric and cayenne; cook for 30 - 60 seconds, stirring.  Add tomatoes and cook stirring for 1 minute. 

Add coconut milk, brown sugar and salt; bring to a low boil.  Reduce the heat to a simmer aanad cook, stirring frequently, until thickened, about 5 - 10 minutes.

While the sauce is simmering, heat a large nonstick pan over high heat.  Add 1 tablespoon oil to the pan. Season the scallops with salt and pepper to taste and place them in the hot pan.  Cook until browned on one side (about 2 minutes) turn over and cook until just done (1 - 2 minutes).  Remove the scallops from the pan and place in a large serving bowl.

Add snow peas to the simmering sauce mixture and cook until the peas are cooked through (1 - 2 minutes).  Pour the sauce over the scallops and garnish with cilantro or parsley.  Served with steamed rice and lime wedges.  Makes 4 servings.

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