Scallops with red curry

If you are looking for a refined entrance, the scallops with red curry are a real delight straight from Asian kitchens. The scallops go perfectly with the power of Thai spices, all softened by coconut milk. In addition to being simple and quick to prepare, this recipe brings an exotic and original touch to your table, while remaining gluten -free.

Preparation time 10 mins

Cooking time 10 mins

Total time 20 mins

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 Tbsp lime juice
1 clove of garlic, chopped
1 piece of fresh ginger (about 2 cm)
1 Tbsp coconut or olive oil
1 small onion, chopped
1 handful of fresh coriander leaves, to garnish

Preparation

1
Preparation of the scallops: Clean the scallops and pat them dry gently with absorbent paper.
2
To make the red curry sauce: Heat the oil in a large skillet 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 the flavors are released. Add 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 is simmering, 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 they are 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, garnishing with fresh coriander leaves.

Note

You can also brown the scallops in their shell, by adding powdered almonds mixed with Gruyere cheese on top.

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

Read it online: https://glutenevasion.fr/recette/coquilles-saint-jacques-au-curry-rouge/