Red Curry Of Scallops Recipes

RED CURRY OF SCALLOPS

Steps:

• First make the paste, using the listed ingredients.
• The traditional way to do this is to add individual ingredients in a certain order (from the hardest and driest to the softest and wettest), with each being reduced to a pulp before the next is added.
• A pestle and mortar is the ideal tool for this.
• When the paste is made, crack the coconut cream over medium heat, add 3 tablespoons of the paste and fry, stirring regularly, for at least 5 minutes and until fragrant.
• Season with sugar and fish sauce.
• Add coconut milk and simmer until reduced.
• Add scallops and half the kaffir lime leaves, simmering until the scallops are just cooked.
• Check the seasoning, then arrange the scallops on a plate.
• Drizzle over the coconut cream, sprinkle with the remaining lime leaves, red chilli and coriander.

RED CURRY SCALLOPS WITH PINEAPPLE

Steps:

• In a large skillet over medium heat, combine red curry paste with coconut milk.
• Simmer until an oil forms on surface.
• Stir in fish sauce, sugar, lemon juice and vinegar.
• Bring to a boil.
• Simmer for 2 minutes.
• Add scallops and pineapple.
• Simmer until scallops are cooked, about 3-5 minutes.
• Serve hot over cooked jasmine or basmati rice, and creamed spinach or string beans with shallots.
• Enjoy!

SHRIMP AND SCALLOP CURRY

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add shrimp, scallops and green onions. Sauté just until shrimp turn pink, about 4 minutes. Add cream and lemon peel. Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes. Season with salt and pepper. Mound rice in large shallow bowl. Top with seafood curry, then cilantro.