Spicy Coconut Curry Scallops

Components of the Scallops:

1. One-pound cleaned and patted scallops
2. To taste, add salt and pepper.
3. One tablespoon of coconut oil or olive oil

Regarding the Curry Sauce:

1. One 14-oz can of coconut milk
2. Two teaspoons of red curry paste (spice to taste)
3. One tablespoon of optional fish sauce
4. One tablespoon of lime juice
5. One tsp brown sugar, often known as palm sugar
6. one minced clove of garlic
7. 1 inch of finely chopped ginger
8. One sliced bell pepper (yellow or red for sweetness)
9. One cup of optional snap peas or green beans
10. For garnish, use fresh cilantro.
11. slices of lime, for serving

Guidelines

Get the scallops ready:

• Add salt and pepper to the scallops for seasoning.

Prepare the Curry Sauce:

• Add a little oil to a skillet over medium heat, and sauté the minced ginger and garlic for approximately a minute, or until fragrant.
• To intensify the flavours, add the red curry paste and simmer for an additional minute.
• Incorporate the fish sauce, brown sugar, lime juice, and coconut milk. Give it a good stir and simmer.
• When the veggies are soft, add the bell pepper and snap peas (if using), and simmer the mixture for 5 to 7 minutes.

Prepare the Scallops:

• Heat the oil in a separate skillet over medium-high heat.
• When the scallops are golden brown and fully cooked, add them and saute them for two to three minutes on each side. Take care not to cook them too much.

Mix:

• After cooking, add the scallops to the curry sauce and toss them lightly to coat.

Serve:

• Garnish the spicy coconut curry scallops with lime wedges and fresh cilantro and serve them over rice or noodles.
• Savour the flavour of your dish!