Sesame Crusted Scallops with Coconut Red Curry 4 portions 30 minutes David Katz / Consulting Chef

Ingredients for Coconut Red Curry Sauce:
• 4 oz. The Perfect Purée Coconut Puree, thawed
• 1 tsp. canola oil
• 1 tsp. minced garlic
• 1 medium shallot, sliced thinly
• 1 tbsp. minced ginger
• 1 tbsp. Thai red curry paste
• 3 oz. fish stock (or bottled clam juice)
• 1 tbsp. lime juice
• Salt and black pepper to taste
• Cilantro, mint, and toasted sesame seeds to garnish.

Method for Coconut Red Curry Sauce:

1. Heat canola oil in a medium non-reactive saucepan over medium-high heat. When oil is hot, add shallots, garlic, ginger, red curry paste, and sauté for 30 seconds, stirring constantly.
2. Add Coconut Puree and fish stock and bring to a boil. Reduce heat and simmer, uncovered for 5 minutes. Finish with lime juice, salt, and pepper to taste.

Ingredients for Sesame Crusted Scallops:
• 2 oz. canola oil, more as needed
• 1 lb. fresh large sea scallops
• 1 oz. sesame seeds
• 1 oz. black sesame seeds
• Salt and black pepper to taste

Method for Sesame Crusted Scallops:

1. Preheat oven to 400°F.
2. Blot scallops on a clean, dry cloth or paper towel, season well with salt and pepper, and press each side into a black and white sesame bowl.
3. Heat a large sauté pan with oven-safe handle over high heat. Add enough canola oil to coat the bottom of the pan. When oil is hot, add the scallops, being careful not to crowd the pan.
4. When the crusted scallops are golden brown, flip them and transfer the pan to the oven. When the scallops, are just done, remove them to a warm plate until ready to serve.

Serving Suggestion:

1. Place scallops in a warm bowl, surround with coconut curry sauce, and garnish with mint, cilantro, and toasted sesame seeds.