Spicy Coconut Curry Scallops
Spicy Coconut Curry Scallops: Exotic flavors in a creamy coconut sauce with charred tomatoes and naan toast. Perfect for a spicy and flavorful seafood dish!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dgratis.info.
Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Ladle
- Mixing bowl
- Paper towel
- Tongs
- Toaster
- Plate
Ingredients
- 1 tablespoon neutral oil
- 4 Roma tomatoes, quartered
- 2 tablespoons butter
- 1 tablespoon Indian curry paste
- 2 cups chicken or vegetable stock
- 1 cup coconut milk
- 16 dry sea scallops, side muscle removed
- Salt
- pepper
- ¼ loosely packed cilantro, minced
- Red pepper flakes, optional, for garnish
- 4 pieces store-bought naan, toasted
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