Seared Scallops with Vegetable Thai Red Curry

Step 1

Add oil to a large sauté pan.

Step 2

Sweat down onion, garlic and ginger on medium-low heat for 5 minutes.

Step 3

Add in curry paste and sauté for another minute.

Step 4

Pour in coconut milk, stir, and bring the heat to a boil.

Step 5

Lower the temperature and simmer uncovered for 20 minutes.

Step 6

Add in the peppers and eggplant, cover and cook for 15 minutes.

Step 7

Once the vegetables are tender, add in the sugar, lime juice and zest, and spinach.

Step 8

Season with salt to taste.

Step 9

Finish with chopped basil and cilantro.

Step 10

Pat scallops dry and season with salt.

Step 11

Bring a cast iron or stainless steal pan to medium-high heat.

Step 12

Add in avocado oil and sear scallops a minute on each side (don't touch them once they are in the pan in order to develop a nice sear).

Step 13

After the scallops have seared on both sides, lower the temperature.

Step 14

Add in the butter and baste the scallops another minute or two until cooked through.

Step 15

Serve on top of curry with steamed rice.