COCONUT CORN CURRY WITH SCALLOPS AND TOMATOES

By Trent Blodgett

COCONUT CORN CURRY WITH SCALLOPS AND TOMATOES

Serves: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

EQUIPMENT

Large Cast Iron Skillet

Tongs

Wooden Spoon

Metal Soup Spoon (for basting)

TIPS/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

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

STEPS

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

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
  • ½ Cup Long Tail Sunset Thai Cooking Base
  • 1–12oz can coconut milk
  • 2 Tbsp Thai fish sauce
  • 2 Tbsp fresh lime juice
  • Kosher Salt to taste
  • Thai basil and peach slices for garnish

STEPS

  1. Heat cast iron skillet over high heat — add refined coconut oil.
  2. Pat scallops dry with a paper towel and season with salt
  3. When the pan is very hot add scallops
  4. Sear for 2–3 min on one side, or until nicely golden brown
  5. Flip and add compound butter, cook for 30 seconds while basting with a spoon
  6. Remove scallops from the pan to a plate
  7. Reduce the heat slightly and add Thai cooking base; cook 3 minutes
  8. Stir in corn and coconut milk and bring to a simmer
  9. Stir in tomatoes, fish sauce, and lime juice
  10. Season with salt to taste
  11. Dish curry into a shallow serving bowl and place scallops on top
  12. Garnish with peaches and basil