Sautéed Sea Scallops With Fenugreek Cream Curry Sauce & Jasmine Rice (gf) Recipe
Make Sautéed Sea Scallops With Fenugreek Cream Curry Sauce & Jasmine Rice (gf) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients for Sautéed Sea Scallops and Sauce
Method
Cooking Directions
- 1
Prepare the Jasmine Rice
Begin by cooking the jasmine rice according to package instructions. Typically, this involves rinsing 1 cup of jasmine rice, adding it to a pot with 1.5 cups of water, bringing it to a boil, then reducing to a simmer and covering until the rice is tender.
- 2
Sauté the Scallops
In a large skillet, heat the olive oil over medium-high heat. Season the sea scallops with salt and black pepper. Once the oil is hot, add the scallops to the skillet, searing them for about 2-3 minutes on each side until they are golden brown. Remove the scallops from the skillet and set aside.
- 3
Make the Fenugreek Cream Curry Sauce
In the same skillet, add minced garlic, grated ginger, and fenugreek seeds. Sauté for about 1 minute until fragrant. Stir in the curry powder and coconut milk, bringing the mixture to a gentle simmer. Cook for about 5 minutes, allowing the sauce to thicken slightly. Adjust seasoning with salt and pepper to taste.
- 4
- 5
Serve
Serve the scallops over a bed of jasmine rice, garnished with chopped fresh cilantro.
