Ingredients
- 1 lb sea scallops
- fine sea salt and freshly cracked black pepper to taste
- 3 tbsp extra virgin olive oil
- 1 Japanese eggplant diced
- 3 shallots finely chopped
- 2 bird’s eye chili peppers finely chopped
- 1 tsp fresh/frozen lemongrass minced
- 1 tsp fresh ginger minced
- 2 stalks scallion thinly sliced (reserve a bit for garnish)
- 4 garlic cloves finely chopped
- 1 bay leaf
- 1 tbsp curry powder
- 1 cup unsweetened Thai coconut milk
- 1 cup water
- 1 tbsp Vietnamese fish sauce
- 1/3 cup white wine
Description
Seared Scallop Curry Recipe. I’m Vietnamese So I Guess This Dish Is A Vietnamization Of All The Indian And Thai Curry Dishes I’ve Ever…
Nibbledish
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