Chili Garlic Scallops
- 1-LB dry packed sea scallops (dry packed are not treated and never frozen)
- 4-oz Lee Kum Kee chili garlic sauce
- If you are brave, toss in 1-2 minced jalapenos or habaneros
Finishing touch - place a scoop or two of fish roe on top of each scallop prior to serving.
- 3lbs mussels
- 4 shallots
- 1 small onion diced
- 6 cloves of garlic
- 3 TBS olive oil
- 2 pints white wine
- fresh herbs
Note that if the mussel does not open after cooking, don't eat it. You want them debearded already when you buy or ask to have them do it. Most good seafood shops will do that for you. Also, I typically use about a 1/2 bottle of wine.
- 2 lbs of seafood - such as shrimp, scallops, firm fish. Fish recommendations are sword, marlin, tuna, monk, grouper, mochong. opah, ono, or wahoo. The shrimp should be deveined.
- 8+oz of curry paste. I recommend Patakas (with the purple top)
- 2 cans coconut milk
- Optionals - Mushrooms, onions, spinach, and garlic
Cube fish (if not already done) to approx. 3/4 to 1 inch. Marinate seafood in paste 2-24 hours. Shorter the better. I typically marinate about 4 - 6 hours. To marinate, just mix all the fish ingredients by hand in a bowl. Wear an apron as curry paste will stain. Mix until yellow throughout.
Sautee optionals in oil/butter. I recommend just a bit of olive oil. Onions first, then mushrooms, then garlic, then add an entire bag of spinach. Use a lid to squish the spinach down. Don't worry, the spinach will 'disappear' even though an entire bag will seem excessive. Add left over curry paste on top of spinach.
Pour in the cococnut milk, and reduce to desired thickness. I typically use about one to 1 & 1/4 cans for thicker curry. Add in the seafood and simmer for 5 minutes on medium high. When the shrimp tail touches the head, it is done but I'll go a bit longer myself. Pour over Basmati rice.