Seared Scallops with Vegetable Thai Red Curry
(GF)
Buttery seared scallops swimming in a luscious Thai curry sauce. This is a fairly quick meal that will impress anyone.
Yield: 3-4 Servings
Seared Scallops with Vegetable Thai Red Curry
Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M
Ingredients
Vegetable Thai Red Curry
- 1/2 cup Yellow Onion, chopped
- 1 clove Garlic, minced
- 1 inch knob Ginger, grated
- 4 TB Red Curry Paste (I use Thai Kitchen brand)
- 2- 13 oz cans Coconut Milk
- 1/2 TB Sugar
- 1 Lime, juiced and zested
- 1 Bell Peppers, sliced
- 1 cup Eggplant, diced
- 2 cups Fresh Spinach
- Kosher Salt
- Avocado Oil
- Basil and Cilantro to garnish
Scallops
- 1 pound Scallops
- 2 TB Avocado Oil
- 2 TB Unsalted Butter
- Kosher Salt
Instructions
Thai Red Curry
- Add oil to a large sauté pan.
- Sweat down onion, garlic and ginger on medium-low heat for 5 minutes.
- Add in curry paste and sauté for another minute.
- Pour in coconut milk, stir, and bring the heat to a boil.
- Lower the temperature and simmer uncovered for 20 minutes.
- Add in the peppers and eggplant, cover and cook for 15 minutes.
- Once the vegetables are tender, add in the sugar, lime juice and zest, and spinach.
- Season with salt to taste.
- Finish with chopped basil and cilantro.
Scallops
- Pat scallops dry and season with salt.
- Bring a cast iron or stainless steal pan to medium-high heat.
- Add in avocado oil and sear scallops a minute on each side (don't touch them once they are in the pan in order to develop a nice sear).
- After the scallops have seared on both sides, lower the temperature.
- Add in the butter and baste the scallops another minute or two until cooked through.
- Serve on top of curry with steamed rice.
