This month I seem to be cooking my way through the June issue of the Clean Eating magazine. There are so many delicious and healthy recipes. Many of their recipes take less than ½ hour to put together, start to finish, plus they usually make four servings which is perfect for my husband and I. We can enjoy a dinner and leftovers for lunch the next day. This Coconut and Curry Scallops recipe is no exception. It’s rather mild as far as curries go but still very tasty.
Coconut and Curry Scallops
1 Tbsp. coconut oil
1 ½ Tbsp. ginger, peeled and minced
1 clove garlic, minced
1 Tbsp. Curry powder
1 tsp. ground turmeric
½ tsp. Cinnamon
1 pound of bay scallops, defrosted overnight in the fridge if frozen, rinsed and patted dry.
1 cup trimmed green beans
1 cup cubed red or orange bell pepper
¾ cup full-fat coconut milk
½ cup plain whole milk yogurt
½ cup quartered button mushrooms
½ lemon, juiced
¼ cup fresh basil, thinly sliced
In a large skillet, on medium high heat the coconut oil. Add ginger, garlic, curry, turmeric and cinnamon and sauté until fragrant, 30 seconds to one minute. Add the scallops, green bean and pepper and sauté for 2-3 minutes, stirring occasionally.
Stir in coconut milk, yogurt and mushrooms. Reduce heat to medium and simmer for four minutes. Turn off heat and stir in the lemon juice. Garnish with basil.
I served the coconut and curry scallops over quinoa, which was delicious. You could also serve over brown rice.
I have never cooked with frozen scallops before and I was amazed at how good they were. I found some at our local co-op and they didn’t even smell fishy at all! Have you cooked with scallops before? In our early married life the only time I ever had scallops was when my husband’s grandmother served her delicious scallop casserole which was basically scallops, Ritz crackers and butter! Although Gram’s recipe was tasty this recipe is much better for you!