SEA SCALLOPS IN COCONUT MILK-- WHAT A TREAT: ENJOY DAN:

                THAI SCALLOPS WITH RED CURY PASTE AND COCONUT MILK by CHEF DAN:

Serves 4

INGREDIENTS:

10-12 sea scallops

2 tablespoons butter

1-inch fresh ginger, minced

1 (19oz) can MAY PLOY coconut milk

1 tablespoon red curry paste

1 tablespoon lime juice

Salt and pepper to taste

A hand full of chopped cilantro

DIRECTIONS:

1.     In a skillet over medium-heat add the butter.

2.     Season the scallops with salt and pepper and pan-sear until there is 1/4-inch golden crest on each side while still translucent in the center, about 1-1/2mintes each side.

3.     Set aside and keep warm.

4.     Add onions, and ginger to the skillet drippings, mix well until onions are lightly browned

5.     Add 1/2- can coconut milk and red curry to the skillet.

6.     Stirring until curry is dissolved.

7.     Add remaining coconut milk.

8.     Bring to a boil.

9.     Cook until sauce is thickened, stirring occasionally.

10.                        Add scallops back to skillet.

11.                        Simmer gently until scallops are warmed through.

12.                        Remove from heat and add lime juice.

13.                        Sprinkle with cilantro.

       ENJOY DAN:                                                        SAVOUR!