The curry sets off the sweetness in the scallops, and the slightly crisp veggies in the risotto add a nice textural crunch. This is my homage to all the lovely Thai food here in Seattle. Serves two very happy people.
A warning for those with tender sinuses- searing your curry scallops will make you sneeze.
You will need:
6-8 Large, preferably Sashimi grade, Scallops. You can substitute Cod or Ling Cod if you like.
1/2 Cup risotto rice
3/4 (ish) 13oz can of Coconut milk.
1/2 chopped onion
3 larger cloves of garlic, grated or minced
Handful french green beans, trimmed and chopped large
A small yellow squash, chopped large
2-3 Tsp dry ground Ginger
2 Tsp fresh Madras curry powder
1 Tsp or cube bullion dissolved in 2 cups water.
1/2 Tsp dry Lemongrass
1/4 Tsp Cumin
Pinch (6 threads) Saffron
1 Lime
Olive oil
To Make:
First we make the Risotto. Keep your scallops in the fridge as this takes about 20-30 minutes.
Heat a large heavy bottomed pot over medium till very warm. Drizzle in enough oil that you will be sure of your onions and garlic not sticking. Add onions to the oil. While they cook, grate TWO cloves of garlic over them. Set the third aside for later. Cook gently till the onions are translucent, being sure to stir regularly so the garlic doesn't stick or burn. Add your risotto rice and a little more oil to the pot, stir and cook for a minute.
Pour in 1/4 cup of bullion water into rice and add Saffron, 1 Tsp Ginger, 1/4 tsp Cumin, 1/4 tsp of your lemongrass to the pot. Stir. Allow to cook until there isn't much water, then add 1/4 more bullion. This time also add 1/4 cup coconut milk. Keep adding water and coconut milk, stirring and cooking off until rice is tender and slightly saucy. It should be like a rice pudding. Stir in beans and squash, remove from heat and cover. Set aside.
Take the scallops and rinse them in cool running water. Blot dry. Very dry. Don't squish them, just dry them thoroughly.
In a low, shallow bowl, grate your last clove of garlic. Add the Madras curry power, and the remaining Ginger and Lemongrass along with a splash of oil. Stir it all together with a fork.
This next bit needs to be done quickly, and then your food will be ready, so make sure your table is set, and everything else is ready to go.
Taste test your risotto-add salt, ginger or cumin to taste. Cover and set aside.
Heat a cast iron skillet or heavy bottomed pan until very hot. Add a generous drizzle of olive oil to the pan. Take your scallops and press each side firmly into the curry sauce to give it a nice coating. Place your scallop in the hot pan and don't touch it. Quickly repeat with remaining scallops. Tilt pan to be sure each scallop has oil under it.
If your terribly quick, give your scallops a bit before flipping. If your like me, the first scallops in the pan will be ready to flip by the time you have finished laying the last scallop down. The edge against the pan should be browning and the sides beginning to opaque. Lift a corner of one for a test-it should be brown and caramelized looking. If it is, flip 'em and begin to dish up your risotto. By the time your plate is ready, your scallops should be also. Place on top of risotto and garnish with a large, juicy lime wedge. The cooking is more or less the same with fish-though the fish will be more forgiving than the scallops.
Ta-Da! Dinner to impress all your friends. Tastes best with a clean white wine and terribly ripe figs for dessert.
xoxo
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