Atul Sikand's Scallops & Shallots in Green Curry

Atul Sikand's Scallops & Shallots in Green Curry

INGREDIENTS
  • 250 Grams Scallops.
  • 5-7 Shallots - Blanche in hot water for 1 minute , remove and set aside.
  • 1 Tablespoon Butter.
  • 1 Onion Chopped.
  • Lemon Juice To Taste.
  • Coconut Milk - From remaining half coconut.
  • Green Paste:
  • 1/2 Coconut 
  • 5-7 Green Chilies - Adjust.
  • 1/2 Cup Dhania Greens.
  • 5-7 Cloves Garlic.
  • 1/2 Teaspoon Jeera .

 

METHOD
  • In a very hot pan add butter, as it sizzles , add scallops . Scallops should be nicely dried before cooking . Seer scallops lightly half minute on each side. I didn't brown mine.
  • Take scallops out and place them on kitchen paper.
  • Heat oil in a wok, saute onions till they soften, not color ,add green paste and blanched shallots, saute till oil comes on the side, adding splashes of coconut milk - say 3-4 minutes.
  • Now add in the scallops , saute another 2-3 minutes , add in what remains of the coconut milk - cook another minute max.
  • Adjust seasoning and add lemon juice to taste .

 

Order Now : Scallops

 

About Atul Sikand
Atul Sikand

Atul Sikand, one of the forces behind Asian Hawkers Market, is also the founder and moderator of Sikandalous Cuisine, one of Facebook's largest Indian recipe-sharing community of 27,000 members (and counting!), and a respected social media restaurant reviewer and influencer.

November 12, 2016 by Abhishek Jain
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