Frank's Recipes! Tangerine Scallops with Yellow Curry Sauce

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Tangerine Scallops with Yellow Curry Sauce

Serves 4

A remarkable blend of sweet and hot flavors. A beautiful presentation on a dark green plate.

2 pounds scallops, rinsed, side muscle removed
6 ounces VIETNAMESE TANGARINE DIPPING SAUCE
2 tablespoons peanut oil
YELLOW CURRY SAUCE
2 tablespoons cilantro, fresh, chopped

Prepare the marinade and the sauce.

Thoroughly rinse the sea scallops and remove the tough little muscle that clings to the side of each one. Place them in a bowl large enough to hold the scallops and the marinade for 20 minutes. Drain the scallops, and discard the marinade.

Heat the peanut oil in a large heavy skillet until just about smoking point. Place the scallops in the skillet, making sure that they lie on one of their flat surfaces. Sear them for about 4 minutes, and turn them over for 2-3 more minutes.

Place 2-3 ounces of curry sauce on one side of four warm plates. Remove the scallops from the pan and place them on the pool of sauce. Sprinkle with fresh cilantro. Serve with steamed or fried rice, and steamed broccoli with lemon butter.

Vietnamese Tangerine Dipping Sauce
2 tablespoons garlic, chopped
1/4 cup sugar
1/2 each red jalapeno pepper, seeds and ribs removed
1 each Thai pepper, dried
1/4 each Anaheim chili pepper, ribs and seeds removed, chopped
1 each lime, juiced
1 each lemon, juiced
1/2 cup fish sauce
1 cup water
1 teaspoon JALAPENO VINEGAR, or white distilled vinegar

Simply combine garlic, sugar, peppers, lime and orange in a blender and process until peppers are minced. Add fish sauce, water and vinegar. Blend briefly.

Store in the refrigerator in a glass jar.

Yellow Curry Sauce
1 14 oz. can coconut milk
1 tablespoon yellow curry paste
2 1/2 tablespoons fish sauce
1 tablespoon sugar

Combine the coconut milk, curry paste, fish sauce, and sugar in a saucepan and bring it to a boil. Reduce the heat and simmer for about 10 minutes until the sauce thickens.

NOTE:
Yellow curry paste and fish sauce can be found in most supermarkets and gourmet food shops, as well as in an Asian market if you live near a city. This sauce can be made hotter by adding more of the prepared paste. Start off easy, adding more as you go. The sauce gets its beautiful yellow color from the turmeric in the paste.