Monday, December 1, 2008

Scallop and Shrimp Curry

· 1 lb sea scallops
· ½ lb shrimps, deveined and take out shells
· fine sea salt and freshly cracked black pepper to taste
· 3 tbsp oil
· ½ bamboo shoots
· ½ sweet peas
· 3 shallots finely chopped
· 2 bird’s eye chili peppers finely chopped
· 1 tsp fresh/frozen lemongrass minced
· 1 tsp fresh ginger minced
· 2 stalks scallion thinly sliced (reserve a bit for garnish)
· 4 garlic cloves finely chopped
· 1 bay leaf
· 1 tbsp curry powder
· 1 cup unsweetened coconut milk
· 1 cup water
· 1 tbsp fish sauce
· 1/3 cup white wine
Rinse and pat scallops dry with paper towels. Cut scallops in half if they are jumbo size. Sprinkle with salt and pepper to taste on both sides. Heat oil in deep, heavy skillet over high heat. Sauté scallops until golden and just cooked through. Transfer to platter. Then sauté the shrimps until light pink in color. Transfer to platter.
Mix lemongrass, chili, ginger, scallion, garlic, bay leaf, curry powder and little water to make a paste using an immersion blender or food processor. Put skillet back on burner and add shallots and shoots. Sauté until slightly golden and then add the paste mixture to same skillet. Mix the ingredients until they are evenly coated with oil. Whisk together the coconut milk and water and pour into skillet. Reduce heat to medium. Simmer until slightly thickened. Add white wine and fish sauce and simmer to desired consistency. Season to taste with salt and pepper. Return scallops to skillet 3 minutes before serving. Garnish with green scallions.