Saturday, June 12, 2010

Volcano Scallops with Thai Curry Sauce

Wegmans was having a sale on locally gathered scallops so I took advantage of that to try out this recipe. Who wants to guess what happened? Who? I didn't like it. Big shock! The scallops just feel weird to me and make me uncomfortable! They don't taste like anything. The curry itself was ultra-spicy which was fun but probably not more than once. This was good, especially if you like scallops, but I wouldn't make it for us again.


Volcano Scallops with Thai Curry Sauce
A Taste of the Tropics by Jay Salomon
As posted on

1 teaspoon cornstarch
1 teaspoon water
2 tablespoons peanut oil
1 pound sea scallops
2 teaspoons minced fresh lemongrass
2 teaspoons minced fresh ginger
2-3 chile peppers, minced
2 cloves garlic, minced
2 teaspoons green curry paste
1 cup coconut milk, fresh or canned, unsweetened
3 tablespoons soy sauce
1 cup bok choy
6-8 broccoli florets

In a small mixing bowl, combine the cornstarch and water and set aside. Heat the oil in a wok until it sizzles, coating the sides. Add the scallops to the wok and cook for about 7 minutes, until the centers of the scallops are clear and white. Stir occasionally. Remove to a warm plate. Add the lemongrass, ginger, chile peppers, garlic, and green curry paste to the wok and cook for 2 to 3 minutes, stirring frequently. Add the coconut milk and soy sauce and bring to a simmer. Stir in the scallops, bok choy, broccoli, and cornstarch mixture. Simmer for 2 to 3 minutes. Serve over rice.

Yield: 3-4 servings

1 comment:

Denise said...

Do you usually not like scallops?

I love them. They are so smooth and velvety and delicious. They're fantastic raw as well.