seared scallops Recipe

Make the Red Curry Sauce

In a saucepan, combine red curry paste and coconut milk over medium heat. Stir until smooth. Add fish sauce and lime juice. Simmer for 5 minutes and set aside.

Cook the Chiang Mai Sausage

In a skillet, cook the Chiang Mai sausage over medium heat until browned. Remove and set aside.

Sauté Eggplant and Green Beans

In the same skillet, add diced eggplant and green beans, sauté until tender, about 5-7 minutes. Season with salt and pepper to taste.

Prepare Lemongrass Rice Pilaf

In a pot, bring water to a boil, add jasmine rice and lemongrass stalks. Cover and simmer for 15 minutes, or until rice is cooked through. Fluff with a fork.

Sear the Scallops

Pat scallops dry and season with salt and pepper. In a hot skillet, sear scallops for 2-3 minutes on each side until golden brown. Remove from heat.

Prepare Thai Pesto

In a food processor, blend basil leaves, coconut oil, cashews, and lime juice until smooth. Adjust seasoning to taste.

Fry the Rice Noodles

In a hot oil pan, fry rice noodles until crispy. Drain on paper towels.

Serve the Dish

On a plate, layer lemongrass rice pilaf, sautéed vegetables, and Chiang Mai sausage. Top with seared scallops, drizzle with red curry sauce, and garnish with Thai pesto and crispy rice noodles.