- 1 tsp Red Curry Paste
- 1 ¼ cup Coconut Milk
- 1 tbps Fish Sauce
- 1 bag Frozen Scallops
- ½ tsp cumin, ground
- ½ tsp coriander, ground
- oil, for frying
Be careful with the curry sauce, it can get really spicy depending on what curry paste you use.
ingredients
directions
1. Thaw the scallops according to directions on bag. |
2. For the Curry Sauce |
3. In a small saucepan, cook the curry paste in 1 tbsp of coconut milk until it smells good, about a minute. 2. Add the rest of the coconut milk and fish sauce. 3. Taste it, you might need a bit more fish sauce, sugar, or even coconut milk, depending on your taste. 4. Simmer on very slow heat for 5 minutes. Set aside. |
4. For the Scallops |
5. Season the scallops with a dusting of the cumin, coriander and salt and pepper. 2. Sear the scallops over very high heat on a nonstick pan, or use regular pan with a tablespoon of hot oil. Cook for 1-2 minutes on each side, until beautifully caramelized. Serve immediately. |
6. To serve |
7. Serve the scallops with a mound of rice and a few spoonful of sauce |
Keywords
seafood
