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Recipe: Curried Coconut Scallops (blender or food processor)

Main Dishes - Fish, Shellfish
CURRIED COCONUT SCALLOPS

1/2 cup coarsely chopped scallions
3 tablespoons chopped, peeled fresh ginger (about a 1-inch chunk)
1 garlic clove
1 jalapeno chile, stemmed
2 teaspoons curry powder
3/4 teaspoon salt
1/2 cup unsweetened coconut milk (stir well before measuring)
2 pounds sea scallops

In a blender or food processor, combine the scallions, ginger, garlic, jalapeno (including the seeds), curry powder and salt and blend into a paste. Add the coconut milk and puree until almost smooth, scraping down the sides of the container often.

Pat the scallops dry and arrange them in a flameproof casserole or skillet just large enough to hold them in a single layer. Drizzle the curry sauce on top, coating the scallops well. The scallops can be prepared up to this point 4 hours in advance, covered and refrigerated.

WHEN READY TO COOK:
Preheat the broiler with a rack set 6 inches from the heat. Broil the scallops for 8-10 minutes or until browned and just cooked through. Serve immediately.

Servings: 4
Source: Simply Shellfish by Leslie Glover Pendleton
MsgID: 118441
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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