|Pan Seared Scallops with Thai Curry Sauce|
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