Scallops with Thai

Coconut Red Curry Sauce

(served with Thai Jasmin Rice)

Serves: 4

 

Chef's Note: This recipe works as well with Shrimp, or a combination of Shrimp and Scallops

Ingredients:

1 can (13.5 ounce) unsweetened coconut milk
1 tablespoon  Thai Red Curry Paste
1 teaspoon sugar
4 teaspoons minced peeled fresh ginger
2 cloves garlic, minced
1 teaspoon of Thai Fish Sauce
3 tablespoons chopped fresh cilantro, plus more for serving
4 tablespoons minced scallions, plus more for serving-divided
1 1/2 pounds of large sea scallops, or shrimp. 
1 pound baby spinach (optional)
Steamed Jasmine rice for serving. 

Method:

-Combine the first 7 ingredients (coconut milk through Fish Sauce) in a medium saucepan. Bring mixture to a boil and simmer until sauce thickens, slightly 8 to  9 minutes. 
-Remove from the heat;  stir in half of the cilantro and green onions.
-Set aside to cool slightly; season with salt and pepper to taste.
-Scoop out 1/2 cup of the sauce for marinating the fish. Save the remainder to serve later. 
-Toss the scallops or shrimps with the sauce; marinate for about 10 minutes
-Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and place the scallops or shrimp on top of the parchment pepper- season with salt and pepper.
-Bake the seafood, for about 10 minutes. Test for doneness.
-Reheat the sauce, and add the spinach if  using.
-Serve the scallops or shrimp with the hot curry sauce, and garnish with additional cilantro and scallions, if desired.