Scallops with red curry

If you're looking for a refined appetizer, Scallops in Red Curry are a true delight straight from Asian cuisine. The scallops pair perfectly with the robust flavor of Thai spices, all softened by coconut milk. In addition to being quick and easy to prepare, this recipe adds an exotic and original touch to your table, while remaining gluten-free.

Preparation time: 10 minutes

Cooking time: 10 minutes

Total time 20 minutes

Difficulty: Beginner

Servings: 4

Ingredients

12 Scallops
2 tbsp red curry paste (check that it is gluten-free)
200 ml coconut milk
1 Tbsp tamari sauce (gluten-free)
1 tablespoon of lime juice
1 clove of garlic, chopped
1 piece of fresh ginger (approximately 2 cm)
1 tbsp of coconut or olive oil
1 small onion, finely chopped
1 handful of fresh coriander leaves, for garnish

Preparation

1
Preparing the scallops: Clean the scallops and gently pat them dry with absorbent paper.
2
To prepare the red curry sauce: Heat the oil in a large pan over medium heat. Add the chopped onion and fry until translucent.
3
Add the garlic and ginger, and sauté for another 1 to 2 minutes until fragrant. Stir in the red curry paste and mix well for 1 minute to bring out the flavors.
4
Pour in the coconut milk, lime juice, and tamari sauce. Bring to a boil, then simmer over low heat for 5 to 10 minutes to thicken the sauce slightly.
5
Cooking the scallops: While the sauce simmers, heat another pan over high heat with a little coconut oil (or butter).
6
Sear the scallops for about 1 to 2 minutes on each side, until golden brown and cooked through, but still soft inside.
7
Assembly: Add the scallops to the red curry sauce, coating them well.
8
Serve immediately, garnished with fresh coriander leaves.

Note

You can also bake the scallops in their shells, adding almond powder mixed with Gruyère cheese on top.

Keywords: scallop recipe, Asian-style scallop recipe, gluten-free recipe