SCALLOPS and COCONUT CURRY WITH BROWN RICE PASTA RECIPE
Gene loves this meal. Me too. Gluten Free with brown rice pasta and dairy free with coconut milk and cashews to give the sauce a creamy texture. This recipe has many ingredients and takes some prep work, however, once the sauce is made, it keeps well in the fridge for several days and in the freezer for several weeks. This recipe feeds two people.
INGREDIENTS
Organic Brown Rice Pasta cooked according to package instructions for 2 people. Prepare in advance and set aside, or cook pasta just before serving.
6-8 Scallops depending upon size and your appetite.
Curry Sauce (preparation recipe below.)
Steamed Broccoli (steam for 5 minutes and cool immediately in ice bath and set aside for adding to sauce just before serving.)
PREPARATION
THE SAUCE:
SAUTE:
Heat on Medium High: 1 Tablespoon each of Coconut Oil and Clarified Butter(optional) or Olive Oil
ADD:
1/2 Cup chopped Onions
4 Cloves fresh Garlic
1 thumb-sized piece Fresh Ginger
1/2 Cup chopped Celery
DEGLAZE PAN with
2 Tablespoons Whiskey
2 Tablespoons dry white wine
Turn off the heat.
ADD
1 Cup Homemade Chicken Stock (if frozen, heat until liquefied.)
1 Cup Organic Coconut Milk
2 Tablespoons Tomato Paste
2 Tablespoons Chili Paste
1 Tablespoon Fish Sauce (no sugar added)
Lime juice from 1/2 a lime
Black and White pepper to taste
Salt, if desired
1 teaspoon Dark Sesame Oil, if desired
BLEND SAUCE IN SEPARATE CONTAINER WITH THE CASHEWS.
Return sauce to pan and simmer on low heat to reduce slightly.
If thicker sauce is desired, add 1/4 teaspoon thickener like xantham gum or arrowroot powder and whisk in while the sauce simmers. Do not boil the sauce.
Add the broccoli and heat through.
THE SCALLOPS:
Defrost the scallops, if needed, and pat dry.
Oil the scallops lightly (optional)
Coat the scallops in the dry rub in equal parts of Cocoa Powder, Turmeric and Coriander Powders (about 1 Tablespoon each for 8 Scallops.)
SAUTE the scallops on medium heat in 1 Tablespoon coconut oil or olive oil.
Combine the pasta and enough sauce to coat the pasta as desired.
Top with the scallops and serve!
INGREDIENTS
Organic Brown Rice Pasta cooked according to package instructions for 2 people. Prepare in advance and set aside, or cook pasta just before serving.
6-8 Scallops depending upon size and your appetite.
Curry Sauce (preparation recipe below.)
Steamed Broccoli (steam for 5 minutes and cool immediately in ice bath and set aside for adding to sauce just before serving.)
PREPARATION
THE SAUCE:
SAUTE:
Heat on Medium High: 1 Tablespoon each of Coconut Oil and Clarified Butter(optional) or Olive Oil
ADD:
1/2 Cup chopped Onions
4 Cloves fresh Garlic
1 thumb-sized piece Fresh Ginger
1/2 Cup chopped Celery
DEGLAZE PAN with
2 Tablespoons Whiskey
2 Tablespoons dry white wine
Turn off the heat.
ADD
1 Cup Homemade Chicken Stock (if frozen, heat until liquefied.)
1 Cup Organic Coconut Milk
2 Tablespoons Tomato Paste
2 Tablespoons Chili Paste
1 Tablespoon Fish Sauce (no sugar added)
Lime juice from 1/2 a lime
Black and White pepper to taste
Salt, if desired
1 teaspoon Dark Sesame Oil, if desired
BLEND SAUCE IN SEPARATE CONTAINER WITH THE CASHEWS.
Return sauce to pan and simmer on low heat to reduce slightly.
If thicker sauce is desired, add 1/4 teaspoon thickener like xantham gum or arrowroot powder and whisk in while the sauce simmers. Do not boil the sauce.
Add the broccoli and heat through.
THE SCALLOPS:
Defrost the scallops, if needed, and pat dry.
Oil the scallops lightly (optional)
Coat the scallops in the dry rub in equal parts of Cocoa Powder, Turmeric and Coriander Powders (about 1 Tablespoon each for 8 Scallops.)
SAUTE the scallops on medium heat in 1 Tablespoon coconut oil or olive oil.
Combine the pasta and enough sauce to coat the pasta as desired.
Top with the scallops and serve!
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