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!
There are so many delicious ways to use our salmon, what are some of your favorite creative recipes?!
Seared scallops, paired with heirloom tomatoes & za’atar spiced fairytale eggplant, pickled mushrooms, gigande beans & greens. An absolutely amazing use of our scallops courtesy of @fatlamblouisville!
