Sea Scallops in Thai Yellow Curry Sauce

Methods/Steps

1. 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.

2. 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.

3. 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.

4. Serve the scallops and sauce ladles over a mound of rice, garnished with a sprinkle of minced red pepper.