Curry Coconut Scallops
Coconut Curry Sauce
1 tbsp. olive oil
2 cloves garlic, peeled & minced
2 tbsp. red curry
1 can coconut milk
2 scallions, chopped
1/2 lime, juiced
1 tbsp. fish sauce
2 1/2 lb. scallops
1 tbsp. cumin
1 tbsp. sea salt
1 tbsp. ground black pepper scallions, chopped, for garnish
1. Sauce: in a saucepan, sauté the garlic in olive oil for 2 minutes until slightly golden.
2. Add remaining sauce ingredients. Cook until slightly thickened.
3. Season scallops with cumin, salt, and pepper. Grill to desired doneness.
4. Serve scallops with coconut curry sauce. Garnish with scallions.
Eric’s Tip: I love to serve these scallops over Thai rice noodles garnished with fresh bean sprouts and cilantro.