Scallops, Okra, and Tomatoes in Coconut Curry Sauce
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1/2 pound small fresh okra
1 pound plum tomatoes
1 Tbsp. salt
1 small onion, chopped
1 large clove garlic, chopped
1″ piece peeled fresh ginger, chopped
2 tsp. minced fresh jalapeno chile (including seeds)
1 cup low-sodium fat-free chicken broth
1-1/4 pounds sea scallops, tough muscle removed from side of each if necessary
1/4 tsp. black pepper
1/2 tsp. salt
2 tsp. vegetable oil
1-1/2 tsp. curry powder (preferably Madras)
2/3 cup well-stirred canned reduced-fat coconut milk
1/4 cup loosely packed fresh cilantro leaves
Instructions:
Trim the tops of okra, being careful not to cut into pods. Cut an X in the bottom of each tomato and immerse the tomatoes in a 2 quart saucepan of boiling water for 10 seconds. Transfer the tomatoes with a slotted spoon (save boiling water) to a bowl of ice and cold water to cool, then peel. Add 1 Tbsp. of salt to the boiling water, then add the okra and cook, uncovered, until just tender, about 5 minutes. Drain the okra in a colander, then plunge into the same ice water to stop cooking. Drain the okra and pat dry with paper towels. Quarter the tomatoes lengthwise and seed, then cut each quarter lengthwise into 1/2″ wide strips. Puree the onion, garlic, ginger, jalapeno (to taste), and 1/4 cup of chicken broth in a blender.
Pat the scallops dry and sprinkle with pepper and the remaining 1/2 tsp. of salt. Brush a 12″ nonstick skillet with 1/2 tsp. of oil and heat over moderately high heat until just beginning to smoke. Brown the scallops in 2 batches, turning once, about 4 minutes total. Transfer the scallops as browned with tongs to a plate and keep warm, covered with foil. (Scallops will not be cooked through.)
Add the remaining 1-1/2 tsp. of oil to the skillet and reduce the heat to moderate. Add the puree carefully (it may splatter), then add the curry powder. Boil, stirring constantly, 2 minutes, then add the coconut milk and remaining 3/4 cup broth and bring to a simmer. Add the tomato strips and simmer, stirring frequently, until the tomatoes are softened, about 3-4 minutes. Season the sauce with salt and pepper.
Stir in the scallops and okra and simmer until the scallops are just cooked through, about 3 minutes. Divide the scallops, vegetables, and sauce among 4 plates and sprinkle with cilantro.
Yields 4 servings.
Recipe from Gourmet Magazine, March, 2007.