Dolce Mangia
Sweet Eats
Scallop Curry - GF

1 T coconut oil

2 T red curry paste

1/2 onion, diced

1 bell pepper, cut into thin strips

1 can full fat coconut milk

3/4 c cooked sweet potato

2 T lime juice (about 1 lime)

1 T GF soy sauce

1 t GF fish sauce

1/2 t toasted sesame oil

1 lb bay scallops

4 c fresh spinach

 

Heat the coconut oil in a large pan and, once hot, add the red curry paste. Fry for a minute or two, until the paste is fragrant. Add the onion and bell pepper to the pan: toss to coat and cook until the onions are translucent, about 5 minutes. Add the lime juice, soy sauce, fish sauce and sesame oil. Add some extra salt to taste if you wish. Add sweet potato and coconut milk and mix well. Bring to a simmer and heat through. Add the bay scallops and fresh spinach. Cook until the bay scallops are opaque and cooked through and the spinach is wilted. Serve over cooked rice.

 

Time: 30 minutes

Serves: 4

This is a fairly simple recipe if you have the ingredients on hand.

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