Seared Scallops are delicious on their own however when paired with a quick Thai Curry Sauce, they are elevated to a restaurant quality dish. Make this recipe in 20 minutes or less!
8ozGood Quality tomato sauce (I prefer spicy, mild works as well)or a good quality tomato sauce
¾cupcoconut milk
2heaping TBS Thai Red Curry Paste
avocado or olive oil
16scallops
Salt and black pepper to taste
Optional A sprinkle of Cayenne pepper for more heat
pat of butter
Instructions
In a saucepan, combine sauce, coconut milk and paste. Whisk until fully combined and heat until bubbly. Season, taste and adjust to your preference.
The sauce can be made a day or two ahead. The flavor intensifies as it sits.
To make scallops
Heat a non-stick pan until it's almost smoking hot add 1 TBS grapeseed or avocado oil (higher smoke point, it's what I use) or olive oil.
While pan is heating, pat scallops dry and season one side with salt & pepper.
Add scallops one at a time to the pan and allow them to cook about 2 minutes (without moving), season face side up while they cook. Flip and cook for an additional 90 seconds (depends on size, more or less). Last few seconds add a bit of butter, baste.
You are looking for a nice golden brown crust like you see in my photos.
Gently Remove scallops from the pan to halt the cooking process, blot on a paper towel (if you choose) and plate.