F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Seared Sea Scallops with Fresh Green Curry and Spinach
© Stephanie Meyer

Seared Sea Scallops with Fresh Green Curry and Spinach

  • TOTAL TIME: 1 HR
  • SERVINGS: 6

Andrew Zimmern’s Kitchen Adventures

Andrew Zimmern’s homemade curry paste gives an herby fragrance and depth to this delicious Thai-style curry.

  1. 3 tablespoons fragrant peanut oil
  2. 1 pound baby spinach
  3. Salt
  4. 2 carrots, julienned
  5. 1 small onion, halved and thinly sliced
  6. 3/4 cup unsweetened coconut milk
  7. 1/3 cup Keow Wan Green Curry Paste
  8. 1 1/2 teaspoons sugar
  9. 2 tablespoons fresh lime juice, plus lime zest, for garnish
  10. 1 tablespoon Asian fish sauce
  11. Freshly ground white pepper
  12. 6 tablespoons vegetable oil
  13. 2 pounds large diver sea scallops
  14. 2 tablespoons unsalted roasted peanuts, coarsely chopped
  1. In a large, high-sided skillet, heat 2 tablespoons of the peanut oil until simmering. Add half of the spinach and cook over moderately high heat, tossing, until slightly wilted. Add the remaining spinach and cook, tossing, until wilted. Season with salt and transfer to a colander to drain.
  2. Add the remaining 1 tablespoon of peanut oil to the skillet and heat until shimmering. Add the carrots and onion and stir-fry over moderately high heat until slightly softened, about 1 minute. Stir in the coconut milk, green curry paste and sugar and simmer over moderate heat until the carrots are tender, about 3 minutes. Remove from the heat and add the lime juice and fish sauce; season with white pepper. Transfer the curry sauce to a bowl.
  3. In a clean large skillet, heat 3 tablespoons of the vegetable oil until shimmering. Season the scallops with salt and add half of them to the skillet. Cook over moderately high heat, turning once, until well browned and just white throughout, about 4 minutes. Transfer to a plate. Wipe out the skillet. Repeat with the remaining 3 tablespoons of vegetable oil and scallops.
  4. Mound the spinach on 6 plates. Top with the curry sauce and scallops. Garnish with the chopped peanuts and lime zest and serve immediately.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.