Tangerine Sea Scallops In Yellow Curry Sauce

Serves 4 - Preparation :05 Cook :08 Stand :20 Total :33

A remarkable blend of sweet and hot flavors. A beautiful presentation on a dark green plate.

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Ingredients

2 pounds scallops, rinsed, side muscle removed
6 ounces VIETNAMESE TANGARINE DIPPING SAUCE
2 tablespoons peanut oil
YELLOW CURRY SAUCE
2 tablespoons cilantro, fresh, chopped

Instructions

Prepare the marinade and the sauce.

Thoroughly rinse the sea scallops and remove the tough little muscle that clings to the side of each one. Place them in a bowl large enough to hold the scallops and the marinade for 20 minutes. Drain the scallops, and discard the marinade.

Heat the peanut oil in a large heavy skillet until just about smoking point. Place the scallops in the skillet, making sure that they lie on one of their flat surfaces. Sear them for about 4 minutes, and turn them over for 2-3 more minutes.

Place 2-3 ounces of curry sauce on one side of four warm plates. Remove the scallops from the pan and place them on the pool of sauce. Sprinkle with fresh cilantro. Serve with steamed or fried rice, and steamed broccoli with lemon butter.

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