YELLOW CURRY SCALLOPS
10 oz. thawed Bristol Bay or Sea Scallops
1 jar yellow coconut curry
1/2 cup sliced onion,
1/2 cup sliced bell pepper or jalapeño pepper
1 tbs minced garlic
1 tbs minced ginger
3 tbs olive oil
Heat oil in cast iron pan or thick bottomed sauté pan on medium-high. When hot, add onion, carrot, pepper, ginger and garlic. Sauté for 2 minutes or until slightly brown. Add coconut curry and bring to simmer. Add scallops, cook 1 minute, flip scallops, cook one more minute and remove from heat. Cover and let sit for 2-3 minutes. Serve with steamed rice. Enjoy!
OUR GO TO PRODUCTS FOR THIS RECIPE
Fair Trade Sea Scallops
Peruvian Bay Scallops
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