Spices for healthy living

Sea Scallops with Thai Coconut Curry

YIELD: 2 servings                   PREP TIME: 25-30 minutes

 

Ingredients:

  • 2 large shitake mushrooms sliced 1/4” thick
  • 2 tablespoons Garlic Olive Oil
  • 1 cup regular coconut milk or unsweetened lite coconut milk
  • 1 cup chicken stock
  • 4 tablespoons Thai Coconut Curry Powder
  • ½ teaspoon ginger paste or finely chopped, peeled ginger root
  • ½ teaspoon fish sauce for the curry
  • 6 large sea scallops
  • 1 package Kame Hong Kong Express Rice Noodles (or 5.3 ounces of cooked rice noodles)
  • 2 scallions, sliced into 1/4 inch long pieces
  • ¼ to ½ cup cilantro chopped
  • lime juice to taste (optional)
  • fish sauce to taste (optional)

Instructions:

In a large frying pan, heat 1 tablespoon of the garlic olive oil to medium heat. Add the sliced mushrooms and sauté over medium heat for ~15 minutes, stirring occasionally.

While mushrooms are sauteéing, add the following ingredients to a second large frying pan over medium heat: coconut milk, chicken stock, Thai Coconut Curry Powder, ginger, and fish sauce. Whisk all ingredients together and continue heating over medium heat until the mixture thickens and reduces to about 50% volume (~15-20 minutes).

While mushrooms and curry sauce are cooking, prepare 1 package of Kame Hong Kong Express Rice Noodles per package directions. If those aren’t available, cook 2 servings (~5.3 ounces) of rice noodles per package directions.

Pat the sea scallops dry with a paper towel. When mushrooms are done sauteéing, remove them and set mushrooms aside on a clean plate. Add the second tablespoon of garlic oil to the same frying pan and heat until the oil is almost smoking. Place scallops in the oiled pan and fry for 3 minutes on each side until their internal temperature reaches 145°F (about 6-8 minutes).

While scallops are frying, plate ½ of the noodles into each of two medium-sized bowls. Add the cooked mushrooms and sliced scallions to the curry mixture, stir, and keep warm on medium-low temperature.

When the scallops are finished cooking, spoon a generous amount of the curry mixture over the plated noodles. Plate three scallops on top of each plate and sprinkle with chopped cilantro.

Serve with extra fish sauce and lime juice on the side so diners can add as desired.

 

 

Thai Coconut Curry Powder

 

Garlic Olive Oil

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