Tuesday, January 22, 2013

#261 Presidential Scallops with a touch of Thai flavor

While the President had Hickory Grilled Bison with Wild Huckelberry Reduction for lunch, as citizens we can at least enjoy a much smaller yet luxurious meal today. It is after all the 57th Presidential Inauguration in Washington, DC. The weather has been swinging from warm to cold these days, and days are getting a bit longer. We have yet to see the white soft stuff that usually adorns the earth around this time in our area but this week temps have dropped down to the twenties.  School children are not the only ones who want to stay home and enjoy a snow day or two!!

It has been a fairly good yesterday, so the Presidential Inauguration was celebrated with pomp and luxury in the Nation's Capital. Other than a few road closings downtown, there are no inconveniences to daily life but loafs of tourists from all over the country have gathered for the festivities.  Since things are quiet at home, I was more than inspired to make this delightful vegetable noodle topped with a simple pan seared scallops all doused in red curry paste and creamy coconut milk. A soul-warming dinner for my family -a memorable end to the second Presidential Inauguration of President Obama!!

Servings: 3
Cooking time: 30 mins

Fresh Scallops cleaned and washed- 6-7
1/2 cup coconut milk
chopped cilantro
cucumber julienned
Whole wheat pasta- 1/4 lb
Vegetables of your choice (red and green peppers, mushrooms and bamboo shoots are recommended)
salt and red pepper flakes
Olive oil

•1 shallot, OR 1/4 cup purple onion, chopped
•1 thumb-size piece galangal, OR ginger, sliced
•3 cloves garlic
•1/8 tsp. white pepper, OR substitute black pepper
•2 Tbsp. fish sauce (available at Asian stores)
•2 tsp. chili powder
•2 tsp. ground cumin
•1 tsp. ground coriander
•1 Tbsp. brown sugar
•1-2 tsp. Thai chili sauce (or substitute 1/2 tsp. cayenne pepper or crushed dried chili)
•1 tsp. shrimp paste (available by the jar at Asian stores)

1. Place all the ingredients for the curry paste in a food processor and pulse until smooth.
2. Marinate the scallops in about 3-4 Tblpoons of the above paste. Keep aside.
3. Cook the wheat pasta in boiling water until al dente. Toss into a little olive oil,
vegetables, salt and red pepper. Keep warm.
4. Place a skillet over the fire and add 3 Tblspns oil and 1/2 tspn butter(optional-for flavor).
5. Swirl the skillet gently on medium fire until the butter just melts, when hot add the scallops and sear quickly,
make sure not to over cook, (Tip: Watch until a ridge starts forming around the edges-then you know they are just cooked)
6. Remove immediately when it is seared on both sides and just soft to the touch. It can get tough very easily.
7. Make a sauce with ginger and 2 tblpns of Curry paste and 1/2 cup coconut milk thicken well.
8. When ready to serve, place a portion of the vegetable pasta in the center of the plate, top with 2-3 scallops and pour the sauce over it as desired(alternatively serve sauce on the side). Garnish with cucumber strips.


  1. Looks so tempting... Yum yum yum

  2. oh scallops! I love them and I love the extra touches you made to this dish to make it out of this world amazing. I am wanting some scallops now!


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