Scallops in a Curry-Lime and Coconut Broth

Scallops with Curry-Lime Broth


Serves 4

About

Directions

To make the broth, melt the butter in a small sauce pan over medium low heat; add the ginger, lemongrass, kaffir lime leaf, garlic and shallot. Sweat until tender being careful not to get color. Add the chicken stock and simmer for 10 minutes. Add the cilantro, chicken stock, coconut milk and curry paste and continue simmering for another 5 minutes. Strain through a fine mesh sieve and set aside.

Preheat oven to 400°F.

Slice the scallops crosswise into ¼-inch thick slices and lay the slices in a single layer on the bottom of a shallow bowl.

Gently warm the bowls with the scallops in the oven until warm to the touch, about 3 minutes. While the scallops are heating, re-warm the curry sauce.

Spoon ¼ cup of the sauce over the scallops, squeeze lime juice on top, garnish with cilantro leaves and serve immediately.

Wine Pairings: Reisling Maximin Grunhauser Kabinett & Botani Muscat Seco ’08

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Ingredients

1 tablespoon unsalted butter
1 tablespoon thinly sliced
   ginger
1 stalk lemongrass, chopped *
1 kaffir lime leaf (preferably
   fresh, but you may substitute
    dried)*
1 tablespoon thinly sliced
   garlic
1 shallot, thinly sliced
1 tablespoon chopped cilantro
1 cup chicken stock
¼ cup coconut milk
2 teaspoons red Thai curry
   paste*
12 ounces sea scallops
- fine sea salt and freshly
   ground white pepper
1 lime, cut in half
¼ cup cilantro leaves
*Found in Asian supermarkets