Best Red Curry Scallops With Pineapple Recipes
RED CURRY SCALLOPS WITH PINEAPPLE
Pineapple blends deliciously with Red Curry Base and the scallops. This is delicious served over cooked basmati or jasmine rice, with creamed spinach or string beans with shallots.
Provided by Manami
Categories Pineapple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, combine red curry paste with coconut milk.
- Simmer until an oil forms on surface.
- Stir in fish sauce, sugar, lemon juice and vinegar.
- Bring to a boil.
- Simmer for 2 minutes.
- Add scallops and pineapple.
- Simmer until scallops are cooked, about 3-5 minutes.
- Serve hot over cooked jasmine or basmati rice, and creamed spinach or string beans with shallots.
- Enjoy!
Nutrition Facts : Calories 302.6, Fat 1.8, SaturatedFat 0.2, Cholesterol 75, Sodium 1062.9, Carbohydrate 31.2, Fiber 1, Sugar 23.4, Protein 39.1
SEARED SCALLOPS WITH PINEAPPLE
Make and share this Seared Scallops With Pineapple recipe from Food.com.
Provided by Chef Hawgwild
Categories Low Cholesterol
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Season scallops with salt, pepper and chili flakes.
- In a hot pan (I prefer cast iron) add oil. When the oil starts to smoke add scallops and watch closely to make sure its not too hot.
- Sear the scallops until golden brown on both sides, but only flip once.
- Remove and set aside on a plate.
- Next add the chopped garlic and cook for just a minute or two, then add the wine.
- The garlic and wine should start to simmer, continue this until its reduced.
- Then add the pineapple and stir around to coat.
- Pour it all over the scallops and garnish. Serve immediately.
- For the wine I prefer to use Alice White Lexia, its smooth and has more of a fruity flavor.
Nutrition Facts : Calories 242.8, Fat 5.5, SaturatedFat 0.8, Cholesterol 36.4, Sodium 614, Carbohydrate 15.4, Fiber 1.1, Sugar 6.3, Protein 18.9
RED CURRY OF SCALLOPS
This is a lovely curry from Australian chef David Thompson. If you can't get scallops, other seafoods are easily substituted. Try mussels, clams, prawns or even a fish such as salmon.
Provided by Sackville
Categories Curries
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- First make the paste, using the listed ingredients.
- The traditional way to do this is to add individual ingredients in a certain order (from the hardest and driest to the softest and wettest), with each being reduced to a pulp before the next is added.
- A pestle and mortar is the ideal tool for this.
- When the paste is made, crack the coconut cream over medium heat, add 3 tablespoons of the paste and fry, stirring regularly, for at least 5 minutes and until fragrant.
- Season with sugar and fish sauce.
- Add coconut milk and simmer until reduced.
- Add scallops and half the kaffir lime leaves, simmering until the scallops are just cooked.
- Check the seasoning, then arrange the scallops on a plate.
- Drizzle over the coconut cream, sprinkle with the remaining lime leaves, red chilli and coriander.
Nutrition Facts : Calories 1432.7, Fat 73.3, SaturatedFat 67.3, Cholesterol 8.6, Sodium 1772.4, Carbohydrate 190.7, Fiber 3.1, Sugar 166.7, Protein 15.2
CURRY SCALLOPS
Nice way to enjoy scallops. The use of flour with curry powder might sound unusual because of the natural thickening effect of the curry, but I find it gives a bit of bulk to the curry without making it too strong.
Provided by Peter J
Categories Australian
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a wok over medium temperature and saute garlic, onion and capsicum a few minutes.
- Add scallops, season with pepper and sprinkle curry powder over the top, mix well and cook around one minute stirring to cover scallops with the curry powder.
- Reduce temperature a little, add cream, milk and wine and cook gently around 5 minutes.
- Add flour and cook around 5 minutes more or until thickened.
Nutrition Facts : Calories 474, Fat 21.3, SaturatedFat 8.8, Cholesterol 127.5, Sodium 434, Carbohydrate 23.2, Fiber 2.9, Sugar 5.1, Protein 45.6
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