I love this recipe. Not just because I love scallops (I definitely do) and not just because it is very pretty and colorful, but also because it is really easy to make and really versatile. You can make it with other veg thrown in (I’ve added parsnips and broccoli at various times) and the protein can be swapped out too — instead of scallops, you can totally do shrimp or chicken or turkey. I’ve never tried pork or beef, but I think they might work as well. Serve with rice; this is on the table in under 30 minutes!
Ingredients
1 tablespoon olive oil
1 small red onion, sliced
Pinch of salt, more to taste
2 cloves garlic, pressed or minced
1 red bell pepper, sliced into thin 2-inch long strips
1 yellow bell pepper, sliced into thin 2-inch long strips
1 orange bell pepper, sliced into thin 2-inch long strips
2 carrots, peeled and sliced to2-inch long match sticks
1/2 cup snow peas, trimmed
1 pound large sea (diver) scallops
2 tablespoons Thai red curry paste
1/4 can coconut milk
1 1/2 teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
2 teaspoons fresh lime juice
Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce
Directions
Heat a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds, while stirring continuously.
Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes. Add the snow peas and sauté for an additional minute. Add the coconut milk and sugar, and stir to combine. Bring the mixture to a simmer over medium heat, then add the scallops. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and snow peas have softened to your liking and the scallops are cooked through, about 8 to 10 minutes, stirring occasionally.
Remove the pot from the heat and re-season with salt, pepper and lime juice, to taste. Serve with steamed rice, with chopped cilantro and a sprinkle of red pepper flakes. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.
