Scallops are very easy prepare and are complimented with any light sauce. I had these ingredients on hand and just threw it together last night for dinner (thankfully they tasted food, it would have been a bummer to waste that many scallops!). The coconut milk does a good job and cutting the spice of the curry paste.. this recipe serves two (and is very high in protein).
1 cup of thawed bay scallops (or 6 large regular scallops)
1 tablespoon olive oil
3/4 cup light coconut milk
1/4 teaspoon red curry paste
1/2 teaspoon freshly grated ginger
Prepare the sauce simply by mixing the coconut milk, red curry paste and freshly grated ginger in a bowl. Set aside. Heat the oil in a small pan and place the scallops in the oil, let them brown on each side. Pour the sauce over top, and let simmer for 3-5 minutes. If you're using regular scallops allow to simmer for closer to 10 minutes, covered. I served with chopped green onions.
I also served these with sauteed spinach because I had a bunch that were about to go bad..
Fill a large pot with spinach (yes, it reduces dramatically) and toss over low heat with about 2 tablespoons of olive oil and roasted garlic until cooked down.
Enjoy :)
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