Coconut Corn Curry with Scallops and Tomatoes
Ingredients
Compound Butter
- 5 Tbsp unsalted butter, softened to room temperature
- 1 Tbsp Thai fish sauce
- 1 Tbsp fresh lime juice
- 1 Tbsp Long-tail Sunset Thai Blend
Corn Coconut Curry
- 6–8 u12 Sea scallops, dry packed, abductor muscle removed
- 4 Ears corn on the cob, kernels removed; corn cobs discarded
- 1 Cup cherry tomatoes
- 2 Tbsp refined coconut oil, high heat
- 1/2 Cup Long-tail Sunset Thai Blend
- 1–12 oz can coconut milk
- 2 Tbsp Thai fish sauce
- 2 Tbsp fresh lime juice
- Kosher Salt to taste
- Thai basil and peach slices for garnish
Directions
Compound Butter
- Place all ingredients in a small mixing bowl and combine; set aside.
Corn Coconut Curry
- Heat cast iron skillet over high heat — add refined coconut oil.
- Pat scallops dry with a paper towel and season with salt
- When the pan is very hot add scallops
- Sear for 2–3 min on one side, or until nicely golden brown
- Flip and add compound butter, cook for 30 seconds while basting with a spoon
- Remove scallops from the pan to a plate
- Reduce the heat slightly and add Thai cooking base; cook 3 minutes
- Stir in corn and coconut milk and bring to a simmer
- Stir in tomatoes, fish sauce, and lime juice
- Season with salt to taste
- Dish curry into a shallow serving bowl and place scallops on top
- Garnish with peaches and basil
Recipe Note
- Fish Sauce is a fermented sauce popular in Southeast Asia; if you don’t have or can’t find the Thai version, go ahead and use its Vietnamese counterpart
- The term “u12” when relating to scallops (or shrimp) refers to the size of the scallops and means it takes approximately 12 scallops to make up a pound
- “Dry packed” scallops are scallops in their natural state, that haven’t been soaked in a phosphate bath; Dry packed scallops will have a slight vanilla hue and female scallops occasionally are rosy pink. Both completely safe and normal.
- Scallops taste best when cooked medium rare, which is why it is important to always get fresh and high-quality shellfish in general.
- The abductor muscle is a small tag of muscle that has a firmer texture than the rest of the scallop; it may or may not still be present
