I love scallops, and I am often disappointed when I order them in a restaurant. Not because they aren't properly cooked, but because there are typically too few of them on the plate. For $19.99/lb. this week only you could buy giant scallops at Central Market. This came out to 8 scallops! Perfect for our greedy scallop craving selves.
I modified this recipe from food 52. It combined two things that Sophie hates--seafood and super spicy, apropos of our date night.
Sea Scallops with Thai Red Curry
1 lb sea scallops, rinsed and patted dry
1 bunch scallions, sliced thinly, white and green parts separated
1 can light coconut milk
2 TBS red curry paste
1 TBS fish sauce
1 TBS palm sugar (or brown sugar)
Juice of one large lime
neutral oil like grapeseed
2 cups blanched green beans
2 portions cooked rice noodles (I used black rice noodles, you can use the same kind you would for pad Thai)
Heat 2 TBS oil in a non-stick skillet over moderately high heat. Sear scallops for ~2 min per side. They should have a nice golden color. Remove to a plate and hold.
Wipe out skillet and add 1 TBS oil. Sauté sliced white parts of scallion until golden. Remove and drain on paper towel. Add another TBS oil to skillet and sauté curry paste until aromatic. Add coconut milk, whisking to combine. Stir in palm sugar/fish sauce/lime juice and simmer until thickened.
Add green beans and scallops with their reserved juices and cook until just heated through.
Serve over rice noodles (or jasmine rice if you prefer), topped with scallions white/green parts.