Please follow and like us:
| Servings |
People
|
Ingredients
- 12 oz pkg scallops thawed
- 2 c peeled seeded and diced squash such as butternut or kabocha
- ½ c Onion diced
- 1 tsp Curry Powder
- 1 Tbsp Ginger minced
- Oil
- Flour
- ½ c Coconut Milk
- 1/3 c Orange Juice fresh squeezed
- zest of orange
- ¼ c Coconut shredded
- ¼ c raisins
- Salt and Pepper
- cilantro leaves
Ingredients
|
|
Instructions
- Salt and pepper the scallops and dust with curry and flour. Saute in hot oil for 2 minutes and set aside.
- Blanch the squash in salted water for 2 minutes and set aside.
- In a large saute pan, saute the onion in enough oil to cover until clear, add ginger and 2 tsp curry powder. Stir and cook but don’t brown.
- Add liquids, zest, coconut and raisins. Simmer for 2 minutes. Add Squash and scallops and warm through — adjust seasonings as desired.
- Cook just enough for the squash to start to break down to thicken sauce.
- Sprinkle with cilantro leaves.
- Serve with grain of choice.