Curry has countless incarnations. This quick-cooking rendition is relatively rich and sweet. Drizzle the sauce over scallops and serve with rice and steamed carrots or green beans.
Since the recipe makes an ample amount of sauce, consider saving the unused portion to serve with chicken or shrimp the next day. Or toss it with cooked rice noodles or pasta and blanched vegetables as a side dish.
- 2 tablespoons peanut oil
- 2 tablespoons finely minced garlic
- 1 to 2 tablespoons curry powder
- 1/2 teaspoon turmeric (optional)
- 1/2 teaspoon salt, or to taste
- 1 teaspoon sugar
- 1 cup unsweetened coconut milk
- 3 teaspoons freshly squeezed lime juice, or to taste
- 12 sea scallops
Over medium heat in a wok or saucepan, heat 1 tablespoon of the oil. Add the garlic and stir-fry for 30 seconds. Add the curry powder, turmeric (if using), salt and sugar and cook, stirring constantly, for 30 seconds. Add the coconut milk and lime juice, bring the mixture to a simmer and cook for 5 minutes. Taste and adjust seasoning and lime juice accordingly.
In a skillet over medium-high heat, heat the remaining 1 tablespoon oil until hot but not smoking. Add the scallops, being careful not to crowd them, and cook without touching for 2 minutes. Turn and repeat until cooked through, 2 to 3 minutes. Divide the scallops evenly among plates and drizzle with some of the curry sauce.
Adapted from "Sydney Food" by Bill Grainger (Murdoch Books).
Tested by Renee Schettler.
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