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GMJ in the kitchen: Thai Curry Scallops

8:27 AM, May 26, 2012   |    comments
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Thai Curry Scallops - Serves 4


1½ # Sea Scallops (as large as you can find)

1 ea Japanese Eggplant, cut into ¼" thick half moons

8oz Chinese Long Beans or Green Beans, blanched in boiling water

1 ea red pepper

1 tsp fresh minced garlic

1 tsp fresh minced ginger

1 can coconut milk

1 tbsp green Thai curry paste

1 oz fresh watercress for garnish

salt to taste



  • In a 10" sauté pan, heat 2Tbsp of vegetable oil.  Add the eggplant and cook until ¾ soft.
  • Add the ginger and garlic and toss to coat.  Add the beans and peppers and cook for one additional minute.  Reserve.
  • Heat 2tbsp oil in another 10" pan.  Pat the scallops dry and season with salt on both sides
  • Sear the scallops to golden brown on both sides and remove to the pan with the vegetables
  • Add the curry paste to the hot pan and sauté briefly
  • Add the coconut milk and whisk to combine.  Reduce the milk by half.
  • To plate, divide the vegetables in the center of 4 plates.  Pour some of the sauce around the veg and place the scallops on the sauce.  Garnish the top of the vegetables with a few sprigs of fresh watercress



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