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Sauteed Scallops with Mango Curry Sauce
Jon Davies
Print Recipe
Ingredients
1
mango
diced
2 10-
oz.
cans coconut milk
1
shallot
minced
1
tablespoon
minced ginger
Juice and zest 2 limes
2
teaspoon
garlic
2
tablespoons
oil
8
mint leaves
chiffonaded
2
lbs
8-10 ct scallops
2
teaspoons
Vietnamese fish sauce
1
tablespoons
green curry paste
more per taste, if desired
Instructions
In large sauté pan heat oil & sear scallops, 4 minutes per side over high heat. Remove scallops. Keep warm.
To same pan, add ginger, shallots & garlic. Sauté until softened.
Add curry paste. Lightly brown.
Add coconut milk and fish sauce. Reduce by half until sauce is thickened and coats back of spoon.
Add half of mango, mint, lime juice and zest.
Spoon sauce on plate. Place scallops on top. Garnish with remaining mango and a few mint leaves. Serve with jasmine rice.