Red Curry Of Scallops Recipes

RED CURRY SCALLOPS WITH PINEAPPLE

Red Curry Scallops With Pineapple image

Pineapple blends deliciously with Red Curry Base and the scallops. This is delicious served over cooked basmati or jasmine rice, with creamed spinach or string beans with shallots.

Provided by Manami

Categories Pineapple

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons red curry paste (use A taste of Thai)
1/4 cup lemon juice
14 ounces light coconut milk (use Taste of Thai)
1/4 cup white vinegar
2 tablespoons fish sauce (use Taste of Thai)
16 ounces pineapple chunks, drained
2 tablespoons sugar
2 lbs sea scallops or 2 lbs bay scallops

Steps:

In a large skillet over medium heat, combine red curry paste with coconut milk.
Simmer until an oil forms on surface.
Stir in fish sauce, sugar, lemon juice and vinegar.
Bring to a boil.
Simmer for 2 minutes.
Add scallops and pineapple.
Simmer until scallops are cooked, about 3-5 minutes.
Serve hot over cooked jasmine or basmati rice, and creamed spinach or string beans with shallots.
Enjoy!

Nutrition Facts : Calories 302.6, Fat 1.8, SaturatedFat 0.2, Cholesterol 75, Sodium 1062.9, Carbohydrate 31.2, Fiber 1, Sugar 23.4, Protein 39.1

RED CURRY OF SCALLOPS

Red Curry of Scallops image

This is a lovely curry from Australian chef David Thompson. If you can't get scallops, other seafoods are easily substituted. Try mussels, clams, prawns or even a fish such as salmon.

Provided by Sackville

Categories Curries

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 17

Ingredients

2 cups coconut cream
1 tablespoon palm sugar
2 tablespoons fish sauce
1 cup coconut milk or 1 cup stock
12 -16 small scallops, cleaned
4 kaffir lime leaves, shredded
1 little red chile, julienned
1/2 cup coriander leaves
5 -8 long dried red chilies, soaked and drained
1 pinch salt
5 slices galangal or 5 slices ginger
3 tablespoons chopped lemongrass
4 tablespoons chopped garlic
3 tablespoons sliced red shallots
1 tablespoon coriander, chopped
10 white peppercorns
1 1/2 teaspoons shrimp paste

Steps:

First make the paste, using the listed ingredients.
The traditional way to do this is to add individual ingredients in a certain order (from the hardest and driest to the softest and wettest), with each being reduced to a pulp before the next is added.
A pestle and mortar is the ideal tool for this.
When the paste is made, crack the coconut cream over medium heat, add 3 tablespoons of the paste and fry, stirring regularly, for at least 5 minutes and until fragrant.
Season with sugar and fish sauce.
Add coconut milk and simmer until reduced.
Add scallops and half the kaffir lime leaves, simmering until the scallops are just cooked.
Check the seasoning, then arrange the scallops on a plate.
Drizzle over the coconut cream, sprinkle with the remaining lime leaves, red chilli and coriander.

Nutrition Facts : Calories 1432.7, Fat 73.3, SaturatedFat 67.3, Cholesterol 8.6, Sodium 1772.4, Carbohydrate 190.7, Fiber 3.1, Sugar 166.7, Protein 15.2

CURRY SCALLOPS

Curry Scallops image

Nice way to enjoy scallops. The use of flour with curry powder might sound unusual because of the natural thickening effect of the curry, but I find it gives a bit of bulk to the curry without making it too strong.

Provided by Peter J

Categories Australian

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

500 g scallops
1 tablespoon olive oil
1 tablespoon garlic, crushed
1 medium onion, finely diced
1 medium red capsicum, diced
1/4 teaspoon ground black pepper
2 teaspoons curry powder
1/4 cup thickened cream
1/4 cup milk
1 tablespoon white wine
1 tablespoon flour

Steps:

Heat oil in a wok over medium temperature and saute garlic, onion and capsicum a few minutes.
Add scallops, season with pepper and sprinkle curry powder over the top, mix well and cook around one minute stirring to cover scallops with the curry powder.
Reduce temperature a little, add cream, milk and wine and cook gently around 5 minutes.
Add flour and cook around 5 minutes more or until thickened.

Nutrition Facts : Calories 474, Fat 21.3, SaturatedFat 8.8, Cholesterol 127.5, Sodium 434, Carbohydrate 23.2, Fiber 2.9, Sugar 5.1, Protein 45.6

CURRIED SCALLOPS

Curried Scallops image

This is my favourite recipe for curried scallops. It is creamy and rich, with a nice tangy flavour to the sauce. This is the mixture I use for my curried scallop pies, or you can just serve it over rice.

Provided by Sara 76

Categories Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

500 g scallops
45 g butter
2 tablespoons flour
2 teaspoons curry powder
1 1/2 cups skim milk
1/2 cup low-fat mayonnaise
2 teaspoons lemon juice
1 egg
1 onion, finely chopped

Steps:

Melt butter, add onion and cook gently until softened.
Add flour and curry powder, mix well.
Gradually add milk and mayonnaise, stirring continuously.
Cook until sauce starts to thicken, then add scallops.
Leave on heat until scallops are just cooked - Don't over cook them!
Remove from heat, add egg and lemon juice.
Stir well, and serve hot over rice, or leave to cool and make into pies.

Nutrition Facts : Calories 276, Fat 11.7, SaturatedFat 6.4, Cholesterol 120, Sodium 339, Carbohydrate 14.7, Fiber 0.8, Sugar 1.4, Protein 27.1

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