happy Friday 💕 yesterday i reshot my recipe for coconut curry scallops with charred tomatoes. when i originally made this, i used

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happy Friday 💕 yesterday i reshot my recipe for coconut curry scallops with charred tomatoes. when i originally made this, i used @atina_foods thiyal (and i am literally on my knees begging for them to bring it back in stock it is SO GOOD). Last night, i used @pataksusa hot curry paste instead and it was delicious and much more readily available if you want to try this recipe too 💕 it’s easy to make and perfect with naan or basmati rice…recipe below 👇

1 tbsp neutral oil
4 Roma tomatoes, quartered
2 tbsp butter
2 tbsp @pataksusa hot curry paste
2 c chicken or vegetable stock
1 c coconut milk
1 lb dry sea scallops, side muscle removed
Salt and pepper
Minced cilantro
Red pepper flakes

Heat oil in a wide pot over medium-high. Once very hot and shimmering, add the tomatoes, cut-side down, and cook without moving for 3-5 minutes. Once charred, flip and cook an additional 1-2 minutes. Season with salt and pepper. 
Melt the butter into the pot and add curry paste. Lightly mash it with the back of your spoon and cook for 1 minute until fragrant. 
Pour in 2 c stock and bring to a boil. Taste and season to your preferences. Reduce heat to medium and add the coconut milk. Allow to bubble on medium heat for 10 minutes. Do not allow the sauce to reduce too much or to boil too hard.  
While the sauce simmers, pat the scallops dry and remove the side muscle. Season with salt and pepper. 
Gently place the scallops in the broth in an even layer and reduce heat to low. Cover and simmer for 5 minutes. Turn off the heat and allow the scallops to rest for 1 minute. Remove the lid. If the scallops are opaque, serve immediately. If they need to cook a little longer, cover again and allow the residual heat from the broth to cook them. Do not overcook them! 
Ladle the coconut curry broth and charred tomatoes into a shallow bowl and arrange the scallops in the broth. Garnish with red pepper flakes, and minced cilantro, if desired. Serve with cooked basmati rice or warm naan, if desired. Enjoy!

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