YELLOW CURRY SCALLOPS
INGREDIENTS
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
INGREDIENTS
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
PREPARATION METHOD
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!
It never hurts to have quick and easy seafood on hand during the holidays, especially when it’s as delicious as our Spicy Ginger Butter White Shrimp!
