Sesame Crusted Scallops with Coconut Red Curry

4 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.
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
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.