Grilled Scallops in Coconut Curry Sauce
It’s that time of year again when some of us are looking for dinner options for meatless Fridays. I knew I would find just the right option in one of my Junior League cookbooks. I came across this dinner option in Every Day Feasts and it didn’t disappoint. This is a wonderfully flavorful recipe without being too complicated…my kind of recipe! I paired my kabobs with Jasmine rice as an entree but this recipe can easily be used as an appetizer as well!
Grilled Scallops from Every Day Feasts
1 cup orange juice
3 tablespoons finely chopped fresh basil
1 pound sea scallops
Coconut Curry Sauce
1 tablespoons olive oil
1 tablespoons minced shallots
1 tablespoons curry powder
1 cup unsweetened coconut milk
1 tablespoon finely chopped fresh basil
¼ teaspoon salt
¼ teaspoon dried crush red pepper
2 teaspoons fresh lime juice
For the scallops, combine the orange juice and basil in a large resealable plastic bag. Add the scallops and turn to coat. Chill in the refrigerator for 45 minutes to 1 hour, turning once. Soak wooden skewers in water for 30 minutes to prevent burning. Remove the scallops and discard the marinade. Thread the scallops onto the skewers and grill over medium to high heat until firm and opaque, turning once.
For the sauce, heat the olive oil in a medium saucepan over medium-high heat. Add the shallots and sauté until softened. Add the curry powder and cook for 1 minute or until the aroma from the curry is released, stirring constantly. Add the coconut milk and bring to a boil. Reduce the heat to medium and add the basil, salt and red pepper and cook for 1 minute, stirring occasionally. Remove from the heat and stir in the lime juice.
Yield: 4 main-dish servings or 8 appetizer servings