SCALLOPS, OKRA, AND TOMATOES IN COCONUT CURRY SAUCE
Steps:
- Trim tops of okra, being careful not to cut into pods.
- Cut an X in bottom of each tomato and immerse tomatoes in a 2-quart saucepan of boiling water for 10 seconds. Transfer tomatoes with a slotted spoon (save boiling water) to a bowl of ice and cold water to cool, then peel. Add 1 tablespoon salt to boiling water, then add okra and cook, uncovered, until just tender, about 5 minutes. Drain okra in a colander, then plunge into same ice water to stop cooking. Drain okra and pat dry with paper towels.
- Quarter tomatoes lengthwise and seed, then cut each quarter lengthwise into 1/2-inch-wide strips.
- Purée onion, garlic, ginger, jalapeño (to taste), and 1/4 cup chicken broth in a blender.
- Pat scallops dry and sprinkle with pepper and remaining 1/2 teaspoon salt. Brush a 12-inch nonstick skillet with 1/2 teaspoon oil and heat over moderately high heat until just beginning to smoke. Brown scallops in 2 batches, turning once, about 4 minutes total. Transfer scallops as browned with tongs to a plate and keep warm, covered with foil. (Scallops will not be cooked through.)
- Add remaining 1 1/2 teaspoons oil to skillet and reduce heat to moderate. Add purée carefully (it may splatter), then add curry powder. Boil, stirring constantly, 2 minutes. Add coconut milk and remaining 3/4 cup broth and bring to a simmer. Add tomato strips and simmer, stirring frequently, until tomatoes are softened, 3 to 4 minutes. Season sauce with salt and pepper.
- Stir in scallops and okra and simmer until scallops are just cooked through, about 3 minutes. Divide scallops, vegetables, and sauce among 4 plates and sprinkle with cilantro.
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Liberty Daniels Logistics
logistics_l@hotmail.comI'm always looking for new seafood recipes to try, and this one didn't disappoint. The scallops were cooked perfectly, and the coconut curry sauce was creamy and flavorful. I will definitely be making this dish again.
Craig Dyxc
dyxcc2@hotmail.comThis dish was easy to make and absolutely delicious. The scallops were cooked perfectly, and the coconut curry sauce was creamy and flavorful. I served it over rice, and it was a perfect meal.
Alexia Partin
alexia_partin@gmail.comI'm not a big fan of seafood, but I really enjoyed this dish. The scallops were cooked perfectly, and the coconut curry sauce was creamy and flavorful. I would definitely make this dish again.
Bharat Majhi
bharatmajhi6@yahoo.comThis dish was amazing! The scallops were tender and juicy, and the coconut curry sauce was creamy and flavorful. I served it over rice, and it was a perfect meal.
Sahel Talukdar
s-t@yahoo.comI was looking for a new seafood recipe to try, and this one caught my eye. I'm so glad I made it! The scallops were cooked perfectly, and the coconut curry sauce was delicious. I will definitely be making this dish again.
Dan Torres
tdan36@aol.comThis dish was a hit with my family! The scallops were cooked perfectly, and the coconut curry sauce was creamy and flavorful. Even my picky eater loved it.
Jeff Ro
r.j@yahoo.comI love coconut curry, and this dish did not disappoint. The scallops and okra were cooked perfectly, and the sauce was creamy and flavorful. I served it over rice, and it was a delicious meal.
biniyam lemma
l.b@gmail.comThis was my first time cooking scallops, and I was pleasantly surprised at how easy it was. The recipe was clear and concise, and the dish turned out beautifully. The scallops were tender and juicy, and the sauce was rich and flavorful. I will defini
Mia Khalifa
khalifa20@yahoo.comThe scallops were cooked perfectly, and the coconut curry sauce was creamy and flavorful. I especially loved the addition of okra, which added a nice texture to the dish.
Mawesi Monokoa
m.m37@gmail.comThis dish was an absolute delight! The combination of scallops, okra, and tomatoes in a creamy coconut curry sauce was simply divine. The flavors were well-balanced, with a perfect blend of sweet, savory, and spicy. The scallops were cooked to perfec