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
