Seared Scallops in Coconut Curry Sauce

Tuesday, April 12, 2011

I am down 3.4 lbs for the week. Yay! All I need to do is lose 1 more pound and I will be saying good bye to the 140's and hello to the 130's. Wow, I haven't seen the 130's in ages! Thanks to Medifast for making that possible! Now for the dish...

This was my first attempt at making scallops and eating them. Not so bad for my first time. I will say that I prefer the texture and taste of shrimp more than I do scallops. I loved the seasoning blend and the sauce, but I like shrimp so much more than I do scallops. Not to mention shrimp is a lot cheaper than scallops, but I wanted to give them a try since I never had them before. You never know what you are missing until you try it right? I used sea scallops for this recipe. I learned that bay scallops are a lot smaller than sea scallops. I really have never been much of a seafood lover, except for the love of shrimp :) I saw Robin Seidel had posted this recipe on the Medifast face book page and I wanted to give it a try. You do need to get this sauce or any coconut curry sauce that you can find in your area for this recipe. No homemade sauce here today. Make sure to check the label for how many carbs are in the sauce because one of the ones I checked out had too many carbs to fit the criteria of being a condiment. This one only had 2 grams of carbs for 1 tbsp.


You can purchase this sauce at Starport Gourmet. Pretty good sauce if I do say so myself. I added 1 tbsp of chicken broth to the 1 tbsp of sauce and it worked out perfectly. Next week, I am going to try my own coconut curry sauce, but with chicken and see how it compares to the store bought one. I served the scallops with cooked cauliflower and broccoli that was grated. A little variety to add to my lean and green meals. Thanks Robin for sharing all your delicious recipes! If you like scallops then you would probably like this! Enjoy!


Seared Scallops in Coconut Curry Sauce
Slightly adapted from Robin Seidel

Ingredients:
9 oz. dry scallops (1 Lean)
1/8 tsp Lemon pepper (1/4 Condiment)
1/8 tsp Curry Powder (1/4 Condiment)
1/8 tsp Coriander (1/4 Condiment)
2 teaspoon olive oil (2 Healthy Fats)
 1 tbsp Starport's coconut curry sauce (2 Condiments)
1 tbsp low sodium chicken broth or water
Scallions, thinly sliced

Directions:
Rinse, then pat the scallops dry. Combine lemon pepper, curry powder, coriander and salt. Sprinkle both sides of scallops with seasoning blend. Place olive oil in a non-stick skillet, heat over medium-high heat until sizzling then add the scallops. Sear until nicely browned on one side, flip and cook on the other side. Touch them to gauge their level of doneness; they need to have a little give but not too much, take care not to overcook to where they’re hard to the touch. Remove to a plate, cover.
Combine coconut curry sauce and chicken broth in a very small bowl. Spoon over top of scallops. Sprinkle sliced scallions over the top. Serve over grated and cooked cauliflower.

1 Complete Lean and Green Meal with 3 Condiments and 2 Healthy Fats

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