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Sesame Crusted Scallops with Coconut Red Curry4 portions 30 minutes David Katz, Consulting Chef |
For the 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: | |
1. | Heat canola oil in a medium non-reactive saucepan over medium high heat. When oil is hot, add shallots, garlic, ginger and red curry paste and sauté 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. |
For the 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: | |
1. | Preheat oven to 400° F. |
2. | Blot scallops on a clean, dry cloth or paper towels, season well with salt and pepper, and press each side into a bowl containing black and white sesame. |
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: | |
Place scallops in a warm bowl, surround with coconut curry sauce, and garnish with mint, cilantro and toasted sesame seeds. |