{"id":14243,"date":"2023-07-06T09:00:00","date_gmt":"2023-07-06T13:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=14243"},"modified":"2024-01-16T08:07:39","modified_gmt":"2024-01-16T13:07:39","slug":"bay-scallops-with-creamy-coconut-green-curry","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/bay-scallops-with-creamy-coconut-green-curry\/","title":{"rendered":"Coconut Curry Bay Scallops"},"content":{"rendered":"\n\n\n\n\n
Cook rice according to package directions and keep warm.<\/p>\n\n\n\n
In a deep skillet pan, add coconut milk, curry paste, cayenne pepper, salt, brown sugar, lime juice and fish sauce, slowly whisk to combine. Bring to boil on medium-high heat. Reduce heat to low, allow to soft boil for 10 minutes, stirring occasionally. <\/p>\n\n\n\n
Gently mix in scallops, scallions, carrots and cook for 3 to 5 minutes, until scallops are done. Remove from heat and serve over warm rice and garnish with scallions.<\/p>\n\n\n\n
Contributed by Vanda Lewis<\/a><\/p>\n\n\n\n Variation: You may substitute 1 pound of shrimp, cleaned and deveined for the scallops.<\/em><\/p>\n\n\n DID YOU KNOW?<\/p>