Seared sea scallops with red curry pan sauce

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By Chef Irv Miller
Serves 2 - 4
  1. 8 ounces U-10 sea scallops
  2. Kosher salt and black pepper to taste
  3. ½ cup all purpose flour
  4. 4 tablespoons sweet cream butter
  5. ¼ cup dry white wine
  6. ½ cup heavy whipping cream
  7. ½ cup coconut milk
  8. 2 teaspoons fresh cilantro, chopped
  9. 2 tablespoons Thai red curry paste
  10. 1 teaspoon Thai fish sauce
  11. 2 cups Thai jasmine rice, cooked
  12. 1 teaspoon red chili paste (optional)


  1. Remove any side muscles from the scallops and pat dry with a towel.
  2. Lightly dust scallops with salt and pepper and flour and set aside.
  3. Heat a large skillet to medium high and add 3 tablespoons butter.
  4. When butter begins to brown, sear seasoned sides of the scallops for 2-3 minutes, then remove from pan.
  5. Wipe the pan clean with a paper towel and add remaining butter, chopped shallots and wine.
  6. Let the mixture come to a boil, then reduce to a simmer and let reduce for 2-3 minutes over medium heat.
  7. Add whipping cream, coconut milk, fresh cilantro, curry and fish sauce, and simmer until slightly thickened about 8 minutes over medium heat.
  8. Add red chili paste for additional heat, if desired.
  9. Follow directions on the back of rice bag and cook the Jasmine rice.
  10. Divide rice evenly into the center of each plate.
  11. Divide the scallops evenly with the seared side up. Check seasoning of the sauce, then spoon sauce around the rice.

Recipe compliments of Jackson's Steakhouse, Pensacola, Florida

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