Seared Scallops with Green Curry & Spinach - Andrew Zimmern

Ingredients

• 3 tablespoons fragrant peanut oil
• 1 pound baby spinach
• Salt
• 2 carrots, julienned
• 1 small onion, halved and thinly sliced
• 3/4 cup unsweetened coconut milk
• 1/3 cup Keow Wan green curry paste
• 1 1/2 teaspoons sugar
• 2 tablespoons fresh lime juice, plus lime zest, for garnish
• 1 tablespoon Asian fish sauce
• Freshly ground white pepper
• 6 tablespoons vegetable oil
• 2 pounds large diver sea scallops
• 2 tablespoons unsalted roasted peanuts, coarsely chopped
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 7 black peppercorns
• 3 tablespoons water
• 3 stalks of fresh lemongrass, tender inner bulb only, chopped
• 1/3 cup loosely packed cilantro
• 1 medium shallot, chopped
• 6 garlic cloves
• 4 green Thai chiles, stemmed and chopped
• One 1 1/2-inch piece of galangal, peeled and chopped
• 2 teaspoons grated lime zest
• 1 teaspoon Thai shrimp paste