Red Curry Of Scallops Food

SCALLOPS WITH CURRIED CAULIFLOWER

Steps:

• Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the cauliflower, red onion, 3 tablespoons olive oil, 1/2 teaspoon salt, the garlic and curry powder in a large bowl. Spread on the hot baking sheet and roast, without stirring, until very tender and well browned in spots, about 25 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the scallops with salt, add to the skillet and cook, undisturbed, until well browned on the bottom, about 3 minutes. Flip and cook until no longer translucent, about 1 more minute; transfer the scallops to a plate.
• Toss the cauliflower mixture with the raisins and cashews and divide among plates. Top with the scallops and cilantro; drizzle with the yogurt. Serve with lime wedges.

RED CURRY RECIPE

Steps:

• Heat a large pan or wok to medium heat and add 1 teaspoon oil.
• Add the chopped jalapenos, onion and ginger. Cook them down about 5 minutes, until softened.
• Next, add in the garlic and cook another minute, stirring, until the garlic is fragrant.
• Add the curry powder and paprika. Give it a stir.
• Stir in the red curry paste and cook it for a minute.
• Add the coconut milk and stir. Bring to a quick boil and reduce the heat.
• Stir in the lentils. Simmer for 15 minutes to soften the lentils.
• Add the shrimp and tuck them into the sauce. Simmer another 5 minutes to let the shrimp cook through and for the flavors to develop.
• Serve the red curry over prepared white rice or noodles, then squeeze a bit of fresh lime juice over the top. Garnish and enjoy.

SHRIMP RED THAI CURRY

Steps:

• In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently.
• Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.

CURRY SCALLOPS

Steps:

• Heat oil in a wok over medium temperature and saute garlic, onion and capsicum a few minutes.
• Add scallops, season with pepper and sprinkle curry powder over the top, mix well and cook around one minute stirring to cover scallops with the curry powder.
• Reduce temperature a little, add cream, milk and wine and cook gently around 5 minutes.
• Add flour and cook around 5 minutes more or until thickened.

RED CURRY OF SCALLOPS

Steps:

• First make the paste, using the listed ingredients.
• The traditional way to do this is to add individual ingredients in a certain order (from the hardest and driest to the softest and wettest), with each being reduced to a pulp before the next is added.
• A pestle and mortar is the ideal tool for this.
• When the paste is made, crack the coconut cream over medium heat, add 3 tablespoons of the paste and fry, stirring regularly, for at least 5 minutes and until fragrant.
• Season with sugar and fish sauce.
• Add coconut milk and simmer until reduced.
• Add scallops and half the kaffir lime leaves, simmering until the scallops are just cooked.
• Check the seasoning, then arrange the scallops on a plate.
• Drizzle over the coconut cream, sprinkle with the remaining lime leaves, red chilli and coriander.

THAI CURRY SCALLOPS

Steps:

• One option for this recipe is to start with a sous vide your scallops. You can check this recipe on how to sous vide scallops.
• If you're not going to sous vide them, skip this step and just ensure that you fully cook your scallops when searing them later in the recipe.
• Add oil to a skillet and saute the onions and peppers for about 5 minutes or until the onions are translucent.
• Add in ginger paste, fish sauce, curry paste, chili garlic sauce, coconut milk, juice of 3 limes, and lime zest. Season with salt and pepper to taste.
• Simmer for about 7 minutes. In a separate pan, sear your sous vide scallop for 1-2 minutes until a nice golden sear emerges.
• In a bowl, spoon the curry over a bed of jasmine rice and top with the scallops.
• Garnish with fresh herbs and lime wedges.

COCONUT CURRY SCALLOPS

Steps:

• 1. In a large skillet on medium-high, heat oil. Add ginger, garlic, curry, turmeric and cinnamon and sauté until fragrant, 30 seconds to 1 minute. Add scallops, green beans and bell pepper and sauté for 2 to 3 minutes, stirring occasionally. 2. Stir in coconut milk, yogurt and mushrooms. Reduce to medium heat and simmer for 4 minutes. Turn off heat and stir in lemon juice. Garnish with basil. TIP: If following our Meal Plan, refrigerate leftovers and reheat when called for. Serve with quinoa or cauliflower rice as directed in the plan.

SCALLOP CURRY

Steps:

• In a large pot or saucepan with lid, heat oil on medium heat. Add and saute onion, garlic and ginger until soft and fragrant.
• Add curry paste, stir and cook 2-3 more minutes, then add coconut milk and stir. Simmer on low for 15 minutes.
• Add rinsed frozen scallops. Stir and put lid on. Cook 5 minutes (until most scallops have opened).
• Sprinkle basil and cilantro over top and serve immediately with rice or naan bread.

SHRIMP AND SCALLOP CURRY

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add shrimp, scallops and green onions. Sauté just until shrimp turn pink, about 4 minutes. Add cream and lemon peel. Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes. Season with salt and pepper. Mound rice in large shallow bowl. Top with seafood curry, then cilantro.