Seared Scallops Recipe with Coconut Lime Sauce, Baby Corn & Snap Peas

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Kathie Lee & Hoda: Curtis Stone Interview

Kathie Lee Gifford and Hoda Kotb are joined by Curtis Stone, celebrity chef and host of Top Chef Masters on Bravo, which Season 4 premieres on July 25 2012 at 10/9c. He shared his recipe for Seared Scallops with Coconut Lime Sauce, Baby Corn and Snap Peas.

Curtis Stone: Seared Scallops with Coconut Lime Sauce, Baby Corn & Snap Peas Recipe

Curtis Stone, celebrity chef & Top Chef Masters host, shared his recipe for Seared Scallops with Coconut Lime Sauce, Baby Corn and Snap Peas

Curtis Stone, celebrity chef & Top Chef Masters host, shared his recipe for Seared Scallops with Coconut Lime Sauce, Baby Corn and Snap Peas

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Ingredients For Coconut Sauce

  • 1 tablespoon olive oil
  • 3 shallots, thinly sliced
  • 1 stalk lemongrass, halved, bruised
  • 1 fresh red chili, seeded, coarsely chopped
  • 3 garlic cloves, sliced
  • 1 (2.5-centimeter) piece fresh ginger, peeled, thinly sliced
  • 1 1/2 cups (400 ml) unsweetened coconut milk
  • 3 teaspoons fish sauce
  • 1 lime (zest and juice)

Ingredients For Vegetables and Scallops

  • 12 sugar snap peas, trimmed
  • 3 tablespoons olive oil, divided
  • 12 large scallops, patted dry
  • Kosher salt and freshly ground black pepper
  • 6 choy sum, halved lengthwise
  • 12 baby corn
  • Coriander sprigs, for garnish

Directions

  1. To prepare the sauce, heat oil in a heavy medium saucepan over medium-low heat
  2. Add shallots, lemongrass and chili and sauté until shallots are translucent, about 3 minutes
  3. Add garlic and ginger and cook until fragrant, about 2 minutes
  4. Add coconut milk and bring to a simmer
  5. Simmer gently for 3 minutes to allow flavors to infuse
  6. Stir in fish sauce, then grate 1 teaspoon of lime zest into sauce and squeeze 1 tablespoon of lime juice into sauce
  7. Return sauce to simmer then remove pan from heat
  8. Cover and set aside to steep for 10 minutes
  9. Strain sauce through fine-meshed sieve and into small saucepan
  10. Cover and keep warm on stove
  11. Cook sugar snap peas in a medium saucepan of boiling salted water until bright green and still crisp-tender, about 1 minute
  12. Drain and transfer sugar snap peas to bowl of ice water to cool completely
  13. Drain again and pat dry with paper towels
  14. For the scallops, heat two tablespoons of oil in a heavy large sauté pan over high heat
  15. Season scallops with salt and pepper
  16. When oil in pan is just under smoking point, carefully place scallops in pan and cook for 2 minutes on each side, or until brown on outside and just barely translucent in very center
  17. Transfer scallops to plate lined with paper towels to drain any excess oil
  18. Meanwhile, heat remaining one tablespoon of oil in another heavy large sauté pan over high heat
  19. Add choy sum and sauté one minute
  20. Add baby corn and sauté one more minute
  21. Add two tablespoons water and sugar snap peas, then sauté until peas are hot and vegetables are still crisp-tender, about one minute longer
  22. Season to taste with salt
  23. To serve, place three choy sum halves on each plate
  24. Place one scallop on top of each choy sum
  25. Place one corn and one sugar snap pea alongside each scallop and slightly offset on choy sum
  26. Spoon coconut sauce around choy sum, then garnish with coriander sprigs and serve

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