Japanese Curry with Patagonian Scallops
Curry:
- 3 TBSP (40g) Canola Oil
- 3 TBSP (40g) Unsalted Butter
- 2 x 400mL Cans Coconut Milk
- 4 Cubes Japanese Curry Cube (130g) (Medium Hot)
- 1+1/4 Cup (185g) Spanish Onion
- 1/3 Cup (50g) Ginger
- 3/4 TSP (5g) Kosher Salt
- 1 x 340g pkg Clearwater Patagonian Scallops in Garlic Cream Sauce
Garnish:
- Sliced Scallion
- Shredded Nori
- Crispy Shallots
- Sliced Chili
Method:
- Rough chop the Spanish Onion & peel Ginger
- Blend Spanish Onion, Ginger & Canola Oil until smooth
- Brown Butter on medium heat and sauté blended Onion & Ginger until lightly golden
- Season with Salt
- Add Coconut Milk & Japanese Curry Cube and simmer until cube fully dissolved
- Add 1 pkg frozen Patagonian Scallops in Garlic Cream Sauce and reduce heat to simmer
- Simmer for 5 minutes while gently stirring
- Serve on rice or mixed with pasta
- Garnish with Scallion, Nori, Crispy Shallots for texture & Chili for optional heat