August Recipe from Chef! Seared Sea Scallops with Coconut Curry Sauce

August 22, 2013 at 6:58 pm (Willow Writers) (, , , , , , , , , , )

This month’s recipe features one of my favorite sauces of all time, Coconut Curry Sauce. It’s a versatile sauce that can be used with chicken, pasta, or seafood. We will be finishing seared sea scallops with it. -Chef Haberle

 Seared Sea Scallops with Coconut Curry Sauce

Lobster base 2 TBSP
Lime Juice 2.25 TBSP
White Wine 1/3 cup
Fresh ginger, grated, 4 TBSP
Sherry 2.5 TBSP
Vegetable oil 4 TBSP
Yellow onion, diced, ½ cup
Garlic 1.5 tsp
Mango puree ¾ cup
Madras Red Curry Paste 3 tsp
Curry Powder 3 tsp
Coconut Milk 2 cups
Chicken stock 2/3 cup
Cilantro 1 TBSP
Dry Sea Scallops 2 pounds


-In sauce pan, add onion, garlic, and 2 TBSP oil, then sweat for 3 minutes.

-Add curry powder, red curry paste, and lobster base, then sauté for 3 minutes, stirring constantly, allowing the oils to release and coat the onion.

-Add ginger, coconut milk, mango puree, white wine, sherry, lime juice, and chicken stock. Bring to a boil, reduce heat and simmer reducing sauce by 1/3.

-Strain sauce and return to stock pot, add cilantro and keep warm over low flame.

-Add 2 TBSP oil to a sauté pan and turn the flame to 2/3 full.

-Pat dry the dry sea scallops with a towel.

-Place sea scallops in sauté pan and sauté each side for 2 minutes. They should have a golden brown color when done correctly. You do not want to over cook scallops!

– Remove scallops from pan and plate.

-Finish scallops with coconut curry sauce.


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