Coconut Corn Curry with Scallops and Tomatoes | SpiceTribe
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Coconut Corn Curry with Scallops and Tomatoes

    Chef Trent Blodgett

    Chef Trent Blodgett




      • Compound Butter

      • 5 Tbsp unsalted butter, softened to room temperature
      • 1 Tbsp Thai fish sauce
      • 1 Tbsp fresh lime juice
      • 1 Tbsp Long-Tail Sunset Spice Blend
      • Corn Coconut Curry

      • 6–8 u12 Sea scallops, dry packed, abductor muscle removed
      • 4 Ears corn on the cob, kernels removed; corn cobs discarded
      • 1 Cup cherry tomatoes
      • 2 Tbsp refined coconut oil, high heat
      • .5 Cup [Long Tail Sunset Thai Cooking Base]
      • 1–12 oz can coconut milk
      • 2 Tbsp Thai fish sauce
      • 2 Tbsp fresh lime juice
      • Kosher Salt to taste
      • Thai basil and peach slices for garnish
      Long-tail Sunset Thai Blend

      Long-tail Sunset Thai Blend

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      Step 1 - Compound Butter

      Place all ingredients in a small mixing bowl and combine; set aside.

      Step 2 - Corn Coconut Curry

      Heat cast iron skillet over high heat — add refined coconut oil.

      Step 3 -

      Pat scallops dry with a paper towel and season with salt

      Step 4 -

      When the pan is very hot add scallops

      Step 5 -

      Sear for 2–3 min on one side, or until nicely golden brown

      Step 6 -

      Flip and add compound butter, cook for 30 seconds while basting with a spoon

      Step 7 -

      Remove scallops from the pan to a plate

      Step 8 -

      Reduce the heat slightly and add Thai cooking base; cook 3 minutes

      Step 9 -

      Stir in corn and coconut milk and bring to a simmer

      Step 10 -

      Stir in tomatoes, fish sauce, and lime juice

      Step 11 -

      Season with salt to taste

      Step 12 -

      Dish curry into a shallow serving bowl and place scallops on top

      Step 13 -

      Garnish with peaches and basil

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