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Scallops with Autumn Squash and CurryPrint Recipe

Scallops with Autumn Squash and Curry

Large Scallops
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Print Recipe
Scallops with Autumn Squash and Curry
Course Main Dish
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
Course Main Dish
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
Instructions
  1. Salt and pepper the scallops and dust with curry and flour. Saute in hot oil for 2 minutes and set aside.
  2. Blanch the squash in salted water for 2 minutes and set aside.
  3. 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.
  4. Add liquids, zest, coconut and raisins. Simmer for 2 minutes. Add Squash and scallops and warm through — adjust seasonings as desired.
  5. Cook just enough for the squash to start to break down to thicken sauce.
  6. Sprinkle with cilantro leaves.
  7. Serve with grain of choice.

Filed Under: Autumn, Scallops, Shellfish

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