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

Ingredients

Steps

Ingredients

  • 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

$10
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Steps

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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Things to remember

  • Fish Sauce is a fermented sauce popular in Southeast Asia; if you don’t have or can’t find the Thai version, go ahead and use its Vietnamese counterpart
  • The term “u12” when relating to scallops (or shrimp) refers to the size of the scallops and means it takes approximately 12 scallops to make up a pound
  • “Dry packed” scallops are scallops in their natural state, that haven’t been soaked in a phosphate bath; Dry packed scallops will have a slight vanilla hue and female scallops occasionally are rosy pink. Both completely safe and normal.
  • Scallops taste best when cooked medium rare, which is why it is important to always get fresh and high-quality shellfish in general.
  • The abductor muscle is a small tag of muscle that has a firmer texture than the rest of the scallop; it may or may not still be present
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