Scallops Recipe

Inspired by Gemma

Time45m

Serves4

coconut curry, haricots verts, fingerlings, thai chili gastrique, cilantro

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Ingredients

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Main Ingredients

1 pound Sea scallops

1 cup Coconut milk

2 tablespoons Thai curry paste

8 ounces Haricots verts (French green beans)

1 pound Fingerling potatoes

1 to taste Thai chili

1/2 cup Cilantro

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1/2 teaspoon black pepper

Method

Cooking Instructions

Prepare the Fingerling Potatoes

Boil the fingerling potatoes in salted water until tender (about 15-20 minutes). Drain and set aside.

Cook the Haricots Verts

In a separate pot, blanch the haricots verts in boiling water for 2-3 minutes, then immediately transfer to an ice bath to stop cooking. Drain and set aside.

Make the Coconut Curry Sauce

In a saucepan, heat olive oil over medium heat. Add Thai curry paste and cook for 1 minute until fragrant. Stir in coconut milk and bring to a simmer. Add salt, pepper, and sliced Thai chili to taste. Simmer for 5 minutes.

Sear the Scallops

In a skillet, heat olive oil over medium-high heat. Season scallops with salt and pepper. Sear scallops for about 2-3 minutes per side until golden brown and cooked through. Remove from heat.

Combine and Serve

On a plate, arrange the fingerling potatoes and haricots verts. Top with the seared scallops and drizzle with the coconut curry sauce. Garnish with chopped cilantro.