Recipes Scallops

Scallops in Green Curry Sauce (serves 4)

Ingredients:
2 tablespoons sugar
¼ cup lemon juice
¼ cup white vinegar
225 gr broccoli, cut into pieces
900 gr scallops
½ cup loosely packed fresh basil leaves
1 tablespoon vegetable oil
1 tablespoon A Taste of Thai Green Curry Base
1400 ml can A Taste of Thai Coconut Milk
1 teaspoon A Taste of Thai Seasoning Sauce

Directions:
For the Green Curry Sauce heat oil in small saucepan. Sauté Green Curry Base in oil over medium heat for 1 minute. Add Coconut Milk and Seasoning Sauce, stirring together well. Bring to a boil. Lower heat and simmer for 1-2 minutes.
In a large frying pan, combine Green Curry Sauce, sugar, lemon juice and vinegar. Mix together
well. Simmer to reduce by one half. Add broccoli and scallops. Cook for 3-5 minutes, stirring occasionally. Add basil leaves. Serve hot over Soft Jasmine Rice.

Red Curry Scallops with Pineapple (serves 4)

Ingredients:
2 tablespoons A Taste of Thai Red Curry Base
1 400ml can A Taste of Thai Lite Coconut Milk
2 tablespoons A Taste of Thai Seasoning Sauce
2 tablespoons sugar
¼ cup lemon juice
¼ cup white vinegar
can pineapple chunks, drained
900 gr scallops

Directions:
In a large skillet over medium heat, combine Red Curry Base with Coconut Milk. Simmer until an oil forms on surface. Stir in Seasoning 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 Soft Jasmine Rice.


Baked Scallops

Ingredients:
1 lb. scallops
1 T melted butter
1/4 C white wine (NOT cooking wine)
1 clove garlic, minced
juice of one lemon
1/2 tsp. thyme

Directions:
Preheat oven to 230ºC. Rinse scallops well in cool water and drain. Mix remaining ingredients. Pour over scallops in an oven-suitable dish. Allow to stand at room temperature for 30 minutes. Bake 5-6 minutes, stirring twice until scallops are done. Be careful not to overcook.


Scallops and Broccoli with Pasta (makes 4 servings)

Ingredients:
225 gr linguine or other pasta
1 lb scallops
2 tsp. crushed garlic
1 tsp. lemon juice
2 tbsp. light butter
1,5 tbsp. flour
1,5 cups skim milk
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. parsley flakes
120 gr fresh mushrooms, sliced
2 stalks broccoli, cut into flowerets

Directions:
Cook pasta according to package directions. While pasta is cooking, poach scallops in a medium nonstick skillet in their own liquid with the garlic and lemon juice. In a large skillet, melt butter; add flour and salt, stirring until smooth. Slowly add milk, stirring constantly until smooth. Add pepper and parsley, reduce heat, and stir occasionally until thickened. When scallops have become opaque, add broccoli and mushrooms and simmer 3-5 more minutes until tender. Drain excess liquid, and add scallop mixture to sauce. Drain pasta and toss with scallops and sauce. Serve immediately.