Friday, June 26, 2009

Pan-seared Scallops with Green Curry Coconut Sauce

My sister and her husband went to Vegas for their anni. They went to a restaurant called Rosemary's Restaurant. Ever heard of it? Anyways, he had a dish with scallops and curry and he said we had to make it. Here is our version. It was superb. My son wouldn't stop eating the scallops. He loved them. Things like that warm my mother-trying-to-induce-healthy-habits heart.

Beware of cream of coconut. It is so delicious. You will have to buy a whole can of cream of coconut and it isn't all that cheap and you don't use a lot of it in this recipe. So be sure you have some other use for it. Like maybe a lava flow. I love those, but sans alkeyhol.

1 lb bay scallops
1/2 tsp kosher salt
1/4 tsp ground pepper
1/4 tsp cumin
1 14 oz can coconut milk
2 Tbsp cream of coconut (like Coco Lopez in the section of the grocery store where you buy stuff to make mixed drinks)
3-4 tsp green curry paste, depending on your taste
1 small bunch baby watercress
1/2 sweet onion, sliced
2 Tbsp olive oil
2 tsp toasted sesame oil
Steamed white rice for serving

In a medium bowl, add the scallops, salt, pepper and cumin. Toss to combine and set aside.

In a large skillet over medium high heat, add the coconut milk and cream of coconut. Whisk to combine. Bring to a simmer and add the curry paste. Whisk. Simmer for 10 minutes until slightly thickened.

While the sauce is thickening, heat a small skillet over medium high heat. Add 1 turn of olive oil. Once the oil runs quickly in the pan, add 4-5 scallops. Sear on each side until lightly caramelized, about 2 minutes on each side. Remove from pan, set aside and repeat with the rest of the scallops.

In another medium bowl, combine the watercress, onions, a drizzle of olive oil and the sesame oil. Toss to combine.

Serve the scallops over rice and ladle the sauce over the top. Garnish with watercress salad.

Yields 4 servings.


Mike and Jill said...

This sounds simply yummy! I love curry and scallops!

Cafe Johnsonia said...

Oh...kill me. That sounds delicious. I just had Thai Coconut Chicken Soup over rice for lunch. I wish I'd had this...

Shanicherie said...

Whitney! I made that milk chocolate toffee pie today...and I am TOTALLY willing to admit that I've eaten about 1/4 of it. Yum!

Ingrid said...

hmm, I've never had any kind of curry. What does it taste like? I've heard curry is spicy...I like spicy, love scallops.

Lisa Michelle said...

I LOVE cream of coconut, and use it in many thai dishes. However, never tried a curry using coconut with scallops, but yours looks divine! Bookmarked!

Jonathan said...

I'm totally turned on by this recipe! am i allowed to say that on your blog?

meg said...

I want to cry for Ingrid. Curry is like the Grand Canyon--something not to be missed.

And Jon, no. No you're not allowed to say that on Whit's blog. Nasty.

Jonathan said...

well meg at least she doesn't delete my comments unlike you!!

meg said...

She would have if you left stupid comments with information you should keep to yourself.