Sea Scallops in Thai Yellow Curry Sauce
Gourmet Restaurant Meals
Spicy, fragrant, and silky smooth, Thai yellow curry sauce is the perfect foil for sweet sea scallops and baby corn, brightened with fresh herbs and sprinkle of red bell pepper. This easy-to-prepare dish is a great way to begin experimenting with delicious Thai curries.
1 can (14 1/2 ounces) coconut milk (not low fat)
1/4 cup Thai yellow curry paste
4 teaspoons Glace de Fruits de Mer Gold® dissolved in 1 3/4 cups hot water
2 tablespoons Asian fish sauce
1 teaspoon packed light brown suger
1 pound sea scallops
1 can (14 ounces) baby corn, drained and rinsed
1/2 cup chopped fresh basil or cilantro, or a combination of both
6 tablespoons minced red bell pepper, for garnish
6 cups cooked jasmine or basmati rice
Spoon about 1/4 cup of the thick coconut cream from the top of the can of coconut milk into a large, heavy saucepan and heat over medium heat. Add the curry paste and cook, whisking constantly, until heated through and smooth, 2 to 3 minutes.
Whisk in the remaining coconut milk and the diluted Glace de Fruits de Mer Gold® and bring to a boil over high heat, whisking frequently. Reduce the heat to low, add the fish sauce and sugar and simmer gently for 5 minutes, whisking occasionally.
Increase the heat to medium high, stir in the scallops, and cook, stirring occasionally, just until the scallops are opaque throughout, 2 to 3 minutes. Stir in the corn and fresh herbs and cook, stirring, until the corn is heated through, about 1 minute.
Serve the scallops and sauce ladles over a mound of rice, garnished with a sprinkle of minced red pepper.
Store the coconut milk in the refregerator so that the cream will rise to the top and be easier to spoon out.
Wine Pairing: Gewurztraminer or off-dry Riesling