A coconut-cream curry sauce is a surprising application for large sea scallops. This recipe calls for chicken base, a flavorful paste found near the chicken stock in the grocery store. If you don’t have chicken base, 1 cube of chicken bullion will do. We recommend serving it with steamed basmati and cilantro.
Category: Main Dish
Cuisine: not set
2 tablespoons yellow curry powder
1 tablespoon tomato paste
1/2 cup coconut cream
1 teaspoon chili-garlic sauce
1 teaspoon chicken base
1 tablespoon freshly squeezed lime juice
6 large sea callops
Cooked basmati rice for serving
Chopped fresh cilantro for serving
This was the first Souse vide recipe I had ever made and it was outstanding. Could not believe how perfectly tender and savory the scallops were.
RGralliart
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