- 1 tablespoon plus 2 teaspoons canola or vegetable oil.
- 1 tablespoon Thai red curry paste
- 2 cups Alaska grown green beans, trimmed and cut into bite-size pieces
- 1 Alaska grown carrot, cut into bite-size pieces (about 1 cup)
- 12 ounces coconut cream (unsweetened)
- 1½ teaspoons fish sauce
- 1½ teaspoons sugar
- 1 small red bell pepper, thinly sliced (about 1 cup)
- 1 kaffir lime leaf, thinly sliced, divided
- 8–10 Alaska scallops
- Garnishes: finishing salt and fresh lime wedges
Heat a heavy-bottom pan over medium high heat. Add 1 tablespoon oil and curry paste; cook, stirring occasionally, until fragrant and toasted, being careful not to burn. Add green beans and carrot; stir and cook 1 to 2 minutes, reducing heat if paste starts to burn. Add coconut cream, fish sauce, sugar, red bell pepper, and half of kaffir lime leaves; stir and cook 1 minute. Pat scallops dry with paper towels.
Heat remaining 2 teaspoons oil in a large skillet until hot. Add scallops in a single layer (don’t overcrowd the pan) and let sear until golden brown on one side (about 1 ½ minutes). Turn and place uncooked side in the curry sauce and finish cooking, 1 minute. Garnish with remaining kaffir lime leaves, finishing salt, and lime wedges, if desired. Serve with jasmine rice.
About this recipe
Recipe by the Navachai Family, Lemongrass, Fairbanks. Courtesy of the Alaska Seafood Marketing Institute.