Try this THAI GREEN COCONUT CURRY WITH SEARED SCALLOPS & BROCCOLINI recipe, or contribute your own.
Suggest a better descriptionCook rice according to package directions.
GREEN COCONUT CURRY SAUCE:
Heat 2 teaspoons coconut oil over medium-high in a sauté pan, add onion, serrano and ginger and cook until softened, about 5 minutes.
Stir in curry paste and garlic and cook 30 seconds. Stir in coconut milk, fish sauce and honey; bring to a simmer and cook until slightly thickened and flavors have melded, about 12 minutes, stirring occasionally.
Stir in broccolini, cover and cook until tender, 8–10 minutes.
PAN-SEARED SCALLOPS:
Meanwhile, heat 1 tablespoon vegetable oil in a skillet over high heat until just smoking.
Add half of the scallops and cook, without moving, until browned and naturally release, 1½–2 minutes, flip and cook until browned and naturally release, about another 1½ minutes; transfer scallops to a plate. Repeat process with remaining tablespoon vegetable oil and scallops.
TO SERVE:
Divide rice, curry mixture and scallops between 4 serving bowls. Sprinkle with cilantro, basil and scallions. Serve with lime.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (887g) | ||
Recipe Makes: 1 | ||
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Calories: 315 | ||
Calories from Fat: 267 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.6g | 40 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 0mg | 0 % | |
Sodium 2782.5mg | 96 % | |
Potassium 190.8mg | 5 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 11.6g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 315
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