| Curried Scallops in Coconut Milk |
| Serve this over rice, noodles or pasta. Other seafood such as shrimp or calamari (squid) can easily be substituted for scallops. Experiment with your favorite spices such as cayenne, cumin or turmeric to create your own recipe. |
| |
|
|
Oil for sautéing |
|
| 1 TB |
|
Ginger root, finely chopped |
|
| 2 cloves |
|
Garlic, finely chopped |
|
| 1/2 tsp. |
|
Crushed red pepper or chili pepper |
|
| 1 tsp. |
|
Curry powder |
|
| 1 cup |
|
Scallops, marinated in juice of 2 limes |
|
|
|
Sea salt to taste |
|
| 1 cup |
|
Vegetable broth or water |
|
| 1/2 cup |
|
Coconut milk |
|
| 2 drops |
|
SteviaClear |
|
|
|
Sliced green onions for garnish |
|
|
|
|
| |
| 1 |
Sauté the ginger and garlic in oil for one minute. |
| 2 |
Add the spices and sauté for another minute. |
| 3 |
Add the scallops and sea salt and sauté for 1 more minute. |
| 4 |
Add coconut milk, broth and stevia and slowly bring to boil. Turn down heat and simmer for a few minutes until scallops are cooked. |
| 5 |
Garnish each dish with slivered green onions. |
|
| |
| Servings: 4 |
| Cooking time: 10 minutes |
|
|
