TODAY Food Club

Thai Coconut Curry Seared Jumbo Sea Scallops

Ingredients

• Top Quality Jumbo Sea Scallops (3-4 per person)
• 1 can light coconut milk
• Curry powder
• That Chili Paste (2-3 tbsp)
• Fresh chopped cilantro or basil (2-3 tbsp)
• Salt and Pepper to taste
• Chicken broth or stock (optional)
• Lime and lime zest (juice of 1 large lime and 1 tsp of the lime zest)

Preparation

1. In a sauce pan add the coconut milk, curry powder, Thai chili paste, lime juice, zest and chicken broth as needed to thicken the sauce to a medium thick consistency like a bisque
2. Bring sauce to a light boil and reduce to low heat and cover. Keep warm but careful not to burn or cook down too much.
3. Lightly rinse and pat dry the sea scallops and rest on paper towel
4. Heat a large skillet on the stove top at high heat to prepare for sear
5. Lightly dust each scallop with a touch of salt and pepper
6. Add 4-6 sea scallops at a time to the pan to allow for each to gain a clean sear
7. Sear each side for ~1-2 minutes until nice crust is seen and it doesn't stick to the pan
8. Add enough Thai coconut curry broth to cover the bottom of each plate
9. Carefully place 3-4 sea scallops on the top of the broth on each plate
10. Garnish with the chopped cilantro or basil and serve

Recipe Tags

• Date Night
• Thai
• Appetizer