We consider ourselves extremely fortunate to have found a local seafood market that delivers during this unprecedented time of isolation. https://www.haskellsseafood.com/ We’ve taken this opportunity to amplify our cooking creativity and come up with some new and easy ideas that tantalize the palate. I present to you my curried fresh sea scallops! And remember, unlike many of my husband’s baking recipes which must be precisely executed, there is wiggle room with mine as I tend to cook intuitively, so personalize away!
Ingredients (3-4 servings)
- 1 Tbs Peanut oil
- 1 Tbs butter (I used vegan)
- 2 limes: one juiced and zested, the other quartered for serving
- 1 small chopped onion or shallots
- 2 Tbs green curry paste
- 1-2 Kaffir lime leaves (optional)
- 1 can coconut milk
- 1 package Udon Japanese thick noodles (or your favorite fettuccine)
- 1+ cup fish, vegetable, or chicken stock
- 1+ Tbsp grated ginger
- 2 Tbs fish sauce
- 1 pound sea scallops
- 4 Tbs chopped cilantro
- Salt & Pepper
Directions:
Cook the noodles until just al dente, drain and rinse under cold water and set aside. Pat dry the scallops with paper towels and season all over with salt and pepper. Prepare a pan for sautéing the scallops.
In a pot large enough to also contain the noodles later, heat the peanut oil and lightly sauté the onion/shallot and the ginger for 2-3 minutes. Add the stock, fish sauce, curry paste, coconut milk, kaffir leaves, lime juice, and stir well. Simmer over low heat and stir often to incorporate all the ingredients while reducing and thickening the sauce.
Meanwhile, heat the butter and sauté the scallops 2-3 minutes per side, depending on thickness. Once an exterior light golden-brown crust is formed and the scallops are opaque in the center, turn off the heat.
Toss the reserved noodles in the pot with the curry sauce, add the lime zest, most of the chopped cilantro, and mix well. Divide the curried noodles into bowls and top each mound with several scallops. Spoon any remaining curry sauce from the pot onto the scallops and noodles. Add a final dusting of cilantro, a lime wedge, and enjoy!
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