Wednesday, November 23, 2011

Tuesday Night Diver Scallops

Pan Seared Scallops with Thai Curry Sauce
One my favorite things to eat is fresh day boat diver scallops. They are not a everyday occurrence due to thier high cost, but worth every penny. Diver scallops are considered the best because of how they are harvested. Scuba divers hand pick the scallops only when they reach the right size and the boat they are on returns to shore the very same day, insuring optimal freshness. Other lower-grade scallops are harvested by using a form of dredge that is dragged along the bottom of the sea, not only destroying all forms of life in its path, but taking young scallops and damaging their shells too.

Tonight I chose to simply season the scallops with sea salt and black pepper then I pan seared them in a hot pan until nicely caramelized and just cooked through. I served with them a rich coconut curry sauce, steamed black forbidden rice and sauteed baby bok choy. I garnished each scallop with a dollop of finger lime "caviar".

My Favorite Coconut Curry Sauce

6 oz Coconut Milk
1 T Thai Yellow Curry Paste
1 small knob Ginger, grated
1 clove Garlic, grated
2 Kaffir Lime leaves
1 T Soy Sauce, low sodium
1 T Mirin Rice Wine
Fish Sauce (to taste, salty)
Juice of one lime
1 T Fresh Basil, chopped
1 T Fresh Cilantro, chopped

1. Saute the ginger, garlic and curry paste in a dash of vegetable oil 'till fragrant.
2. Add the coconut milk, lime leaf, soy sauce, mirin, fish sauce, simmer until reduced to a saucy consistency; remove and discard lime leaf.
3. To finish add the chopped basil, cilantro and lime juice; spoon over the cooked scallops.

Yield = 1 cup
Note: For a more spicy sauce add fresh Jalapeno or Serrano peppers

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