Curried Coconut Scallops

Yield: 4 servings

Ingredients

• 1/2 cup coarsely chopped scallions
• 3 tablespoons peeled, chopped fresh ginger
• 1 garlic clove
• 1 jalapeno chile, stemmed
• 2 teaspoons curry powder
• 3/4 teaspoon salt
• 1/2 cup unsweetened coconut milk (stirred well before measuring)
• 2 pounds sea scallops

Instructions

1. In a blender or food processor, combine the scallions, ginger, garlic, jalapeno (including the seeds), curry powder and salt and blend into a paste. Add the coconut milk and puree until almost smooth, scraping down the sides of the container often.
2. Pat the scallops dry and arrange them in a flameproof casserole or skillet just large enough to hold them in a single layer. Drizzle the curry sauce on top, coating the scallops well. The scallops can be prepared up to this point 4 hours in advance, covered and refrigerated.
3. Heat the broiler with a rack set 6 inches from the heat. Broil the scallops for 8-10 minutes or until browned and just cooked through.
4. Serve immediately.

Nutrition

Per serving: 220 calories, 38g protein, 8g carbohydrates, 2g fat, 75mg cholesterol, 820mg sodium, 1g fiber; Calories from fat: 8%