Curry Sauce for Your Favorite Fish Recipes
Indulge in a symphony of flavors with this exquisite Sea Scallops in Curry Sauce recipe. Delicate and succulent sea scallops take center stage, elevated by a creamy curry sauce’s rich and aromatic notes.
The dish begins with fresh, plump sea scallops carefully selected for their sweet, briny essence. These jewels of the sea are seared to perfection, creating a caramelized crust that gives way to tender, buttery flesh with each sumptuous bite.
Complementing the scallops’ natural sweetness is a luscious curry sauce infused with a harmonious blend of spices. Fragrant ginger, garlic, and onions form the aromatic base, while a medley of ground spices—turmeric, cumin, coriander, and chili powder—imbue the sauce with layers of depth and warmth. Coconut milk lends a velvety creaminess, balancing the heat of the spices and adding a touch of tropical indulgence.
The tender scallops and vibrant curry sauce create a culinary masterpiece that tantalizes the taste buds and transports you to exotic shores with every spoonful. Whether served as an elegant appetizer or a luxurious main course, Sea Scallops in Curry Sauce promises to delight even the most discerning palates, offering a symphony of flavors that captivates from the first bite to the last.
Sea Scallops
Sea scallops, prized ocean jewels, captivate with their sweet, delicate flavor and tender, succulent texture. These bivalve mollusks, known scientifically as Placopecten magellanicus, inhabit the cold, pristine waters of the North Atlantic, where they flourish in sandy seabeds. Their large, fan-shaped shells conceal creamy-white, plump meat that chefs and seafood enthusiasts covet for its versatility and gourmet appeal.
Sea scallops are revered for their exquisite taste, often described as buttery and slightly sweet, with a subtle hint of brininess reminiscent of the sea. Whether seared to golden perfection, gently poached, or enjoyed raw in ceviche, their tender flesh provides a luxurious dining experience. Rich in protein and low in fat, sea scallops offer a healthy indulgence packed with essential nutrients like vitamin B12, magnesium, and omega-3 fatty acids. From upscale restaurants to home kitchens, sea scallops remain a culinary treasure, celebrated for their unparalleled flavor and culinary versatility.
Nuoc Mam
Nuoc mam, also known as Vietnamese fish sauce, is a quintessential ingredient in Vietnamese cuisine, revered for its complex flavor and umami richness. Made from fermented anchovies or other small fish combined with salt, nuoc mam undergoes a meticulous aging process, resulting in a pungent, savory condiment that adds depth and character to countless dishes.
With its origins dating back thousands of years, nuoc mam is revered in Vietnamese culinary tradition. Its distinctive aroma and bold flavor profile are integral to iconic Vietnamese dishes like pho, bun cha, and banh xeo, infusing them with a unique savory depth and a touch of brininess.
Beyond its culinary uses, nuoc mam is also celebrated for its health benefits, as it is rich in protein, amino acids, and minerals. Its versatility extends beyond Vietnamese cuisine, finding its way into marinades, dressings, and dipping sauces in kitchens worldwide. Nuoc mam embodies the essence of Vietnamese culinary heritage, elevating dishes with its unparalleled depth of flavor and cultural significance.
Curry Sauce for Sea Scallops
Ingredients
For the Vietnamese Tangerine Marinade:
- 2 cloves garlic
- 1 red jalapeno seeded, ribs removed, chopped
- 2 tablespoons sugar
- 1 tablespoon lime juice
- 4 tablespoons tangerine juice
- ¼ cup rice vinegar
- ¼ cup nuoc mam vietnamese fish sauce
- 1 tablespoon Mirin sweet rice cooking wine
For the Yellow Curry Sauce
- 14 ounces coconut milk
- 1 tablespoon yellow curry paste
- 2½ tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon roux
For the Scallops
- 2 pounds scallops rinsed, side muscle removed
- 6 ounces Vietnamese tangerine marinade
- 2 tablespoons peanut oil
For Garnish
- 2 tablespoons fresh cilantro chopped
Instructions
For the Marinade
- Combine garlic, jalapeno, sugar, and the juices in the blender and liquefy.
- Add the vinegar, fish sauce and mirin. Blend for 5 seconds.
- Can be made ahead of time and stored in the refrigerator.
- A dried pequin pepper can be used if red jalapenos are out of season.
For the Curry Sauce
- 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.
- Add the roux, stir briskly and cook for 5 minutes until the sauce thickens.
For the Scallops
- 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.
To Serve
- 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.
