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.