I found some huge scallops at Whole Foods, and made this dish on the fly for dinner. We were supposed to have a fancy anniversary dinner, but we went out the night before and had a great meal so we will have the fancy home cooked dinner at another time. We did open a nice bottle of Riesling, and watch the season premiere of Entourage.
Pan Seared Scallops with Green Curry Sauce
8 sea scallops
1 tbsp extra virgin olive oil
1 can light coconut milk
2 tbsp green curry paste
1 tbsp fish sauce
1 tbsp brown sugar
2 chili peppers
1 stalk lemongrass
white rice (prepared in rice cooker)
Heat small saucepan on medium heat.
Add curry powder and heat until fragrant.
Add coconut milk, fish sauce, brown sugar, chili peppers, and lemongrass.
Simmer for 5 minutes.
Heat a skillet on medium high.
Add oil and 4 scallops.
Sear for 2 minutes on the first side.
Flip and cook for 3 minutes on the second side.
Repeat with the next 4 scallops.
Plate the rice and drizzle with the curry sauce.
Place scallops on top, and drizzle with more curry sauce.
