Recipe courtesy of Home Skillet Truck
Show: Eat St.
Print
Total:
55 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Green Curry Paste:
  • 4 fresh Thai green chiles
  • 2 cloves garlic
  • 2 lemongrass stalks, white parts only, chopped
  • 2 kaffir lime leaves
  • One 1-inch piece ginger, peeled and chopped
  • 1 shallot, chopped
Scallops:
  • 3 tablespoons vegetable oil
  • 1 yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 tablespoons Green Curry Paste, recipe follows
  • 1/2 cup vegetable broth
  • Two 14.5-ounce cans unsweetened coconut milk
  • Salt and freshly ground black pepper, for sprinkling
  • 8 sea scallops (size U/10)
  • 2 cups steamed rice
  • 2 fresh basil leaves, torn
  • 2 fresh cilantro leaves, torn
  • Lime wedges, for serving

Directions

Green Curry Paste:

For the green curry paste: Pulse the chiles, garlic, lemongrass, lime leaves, ginger and shallots in a food processor. Slowly add 1/4 cup water until the mixture turns into a paste.

Scallops:

For the scallops: Heat 1 tablespoon of the oil in a large skillet over medium heat. Saute the onions, green peppers and red peppers until softened, about 5 minutes. Remove the vegetables and set aside. Bring the skillet back to medium-high heat. Add 3 tablespoons of the green curry paste and cook, for about 1 minute. Pour in the broth and coconut milk and sprinkle with salt. Return the vegetables to the pan and simmer, stirring occasionally, about 15 minutes.

Meanwhile in another skillet, heat the remaining 2 tablespoons oil over high heat. Remove the small side-muscles from the scallops, rinse with cold water and thoroughly pat dry. Sprinkle both sides of the scallops with salt and black pepper. Once the pan is almost smoking, add the scallops one at a time, making sure they are not touching. Sear until translucent in the center and have a golden-brown crust, about 1 minute 30 seconds per side. 

To serve, place the rice in the bottom of a bowl. Top with the scallops and ladle the vegetables in curry sauce over the rice. Garnish with the basil and cilantro leaves and lime wedges.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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