Scallops With Curried Coconut Milk

Scallops With Curried Coconut Milk
Definitely a 5*

Ingredients:

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

Pepper

1 cup snow peas or snap peas

Cilantro or parsley for garnish

Steamed Jasmine or Basmati rice, for serving

Lime wedges, for serving

*

Directions:

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.