Coconut Curry Scallops | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Coconut Curry Scallops
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Raw Gourmet Stuffed Scallops; Clover Stornetta Butter; Maldon Salt; Spicely Organics Black Pepper, Ground, Organic; Josie's Organic Cilantro; Thai Kitchen Gluten Free Unsweetened Coconut Milk; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Organic Minced Garlic; Mekhala Organic Thai Green Curry Paste; Key Lime; House of Tsang Classic Sauce, Stir-Fry; NOW Coconut Sugar, Organic

Print recipe

Coconut Curry Scallops

Serves 415 mins prep15 mins cook

Delicious coconut curry scallops made with fresh ingredients like scallops, coconut milk, and Thai curry paste. This dish combines buttery scallops with a rich and flavorful coconut curry sauce.

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

lb sea scallops

tbsp butter

tsp salt

black pepper

cilantro

Thai Kitchen Gluten Free Unsweetened Coconut Milk

can coconut milk

garlic clove

tbsp thai red curry paste

lime

tsp fish sauce

tbsp coconut sugar

Shop Recipe

Instructions

1: Remove the foot on your scallops, score one side; pat them dry really well and season with salt and pepper; let them sit on paper towels.

2: Sauté garlic in olive oil until translucent, add Thai curry paste, coconut milk, fish sauce, lime juice, coconut sugar and simmer until the sauce thickens.

3: Over high temperature, melt butter and sear scallop for about 1-2 minutes per side; cook in batches and clean the pan in between.

4: Once scallops have cooked, warm up the sauce and bring scallops into the pan; top with cilantro, black pepper and enjoy!

View original recipe