Scallops, Okra, and Tomatoes in Coconut Curry Sauce

Name: Scallops, Okra, and Tomatoes in Coconut Curry Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 4 servings Accompaniment: spiced basmati rice; 0 teaspoons black pepper; 158 milliliters well-stirred canned reduced-fat coconut milk; 2 teaspoons curry powder (preferably Madras); 237 milliliters low-sodium fat-free chicken broth; 59 milliliters loosely packed fresh cilantro leaves; 1 inch peeled fresh ginger, chopped; 1 large garlic clove, chopped; 2 teaspoons minced fresh jalapeño chile (including seeds); 227 grams fresh okra; 1 small onion, chopped; 454 grams plum tomatoes; 1 Tbsp salt; 567 grams sea scallops, tough muscle removed from side of each if necessary; 2 teaspoons vegetable oil

You can never have too many side dish recipes, so give Scallops, Okra, and Tomatoes in Coconut Curry Sauce a try. This recipe serves 4. One serving contains 318 calories, 7g of protein, and 11g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have vegetable oil, jalapeño chile, onion, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Trim tops of okra, being careful not to cut into pods.

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Okra

Cut an X in bottom of each tomato and immerse tomatoes in a 2-quart saucepan of boiling water for 10 seconds.

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Tomato

Water

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Sauce Pan

Transfer tomatoes with a slotted spoon (save boiling water) to a bowl of ice and cold water to cool, then peel.

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Tomato

Water

Ice

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Slotted Spoon

Bowl

Add 1 tablespoon salt to boiling water, then add okra and cook, uncovered, until just tender, about 5 minutes.

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Water

Okra

Salt

Drain okra in a colander, then plunge into same ice water to stop cooking.

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Water

Okra

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Colander

Drain okra and pat dry with paper towels.

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Okra

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Paper Towels

Quarter tomatoes lengthwise and seed, then cut each quarter lengthwise into 1/2-inch-wide strips.

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Tomato

Purée onion, garlic, ginger, jalapeño (to taste), and 1/4 cup chicken broth in a blender.

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Chicken Broth

Garlic

Ginger

Onion

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Blender

Pat scallops dry and sprinkle with pepper and remaining 1/2 teaspoon salt.

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Scallops

Pepper

Salt

Brush a 12-inch nonstick skillet with 1/2 teaspoon oil and heat over moderately high heat until just beginning to smoke. Brown scallops in 2 batches, turning once, about 4 minutes total.

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Scallops

Cooking Oil

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Frying Pan

Transfer scallops as browned with tongs to a plate and keep warm, covered with foil. (Scallops will not be cooked through.)

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Scallops

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Tongs

Aluminum Foil

Add remaining 1 1/2 teaspoons oil to skillet and reduce heat to moderate.

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Cooking Oil

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Frying Pan

Add purée carefully (it may splatter), then add curry powder. Boil, stirring constantly, 2 minutes.

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Curry Powder

Add coconut milk and remaining 3/4 cup broth and bring to a simmer.

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Coconut Milk

Broth

Add tomato strips and simmer, stirring frequently, until tomatoes are softened, 3 to 4 minutes. Season sauce with salt and pepper.

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Salt And Pepper

Tomato

Sauce

Stir in scallops and okra and simmer until scallops are just cooked through, about 3 minutes. Divide scallops, vegetables, and sauce among 4 plates and sprinkle with cilantro.

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Vegetable

Cilantro

Scallops

Sauce

Okra

Each serving contains about 239 calories and 8 grams fat.

Self

Equipment

Ingredients

Servings:

4servings

Accompaniment: spiced basmati rice 0teaspoons

black pepper 158milliliters

well-stirred canned reduced-fat coconut milk 2teaspoons

curry powder (preferably Madras)237milliliters

low-sodium fat-free chicken broth 59milliliters

loosely packed fresh cilantro leaves 1inch

peeled fresh ginger, chopped 1large

garlic clove, chopped 2teaspoons

minced fresh jalapeño chile (including seeds)227grams

fresh okra 1small

onion, chopped 454grams

plum tomatoes 1Tbsp

salt 567grams

sea scallops, tough muscle removed from side of each if necessary 2teaspoons

vegetable oil

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Laguna Winery Russian River Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.