If you are still a bit doubtful, give this recipe a try and become a believer.
Ingredients
For the Curry
- 1 (13.66 oz.) can of coconut milk
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/4 tsp. curry powder
- 1 1/2 tbsp. sriracha sauce
- 1/2 tsp. salt
- For the couscous:
- 1 cup instant couscous
- 2 tbsp. sesame oil
- 1 cup water
- 1/2 tsp. salt
- 2 tbsp. parsley, finely chopped
- 8 large scallops
- 2 tbsp. olive oil
- Salt + pepper, to taste
Directions
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In a medium bowl, whisk together coconut milk, cumin, coriander, curry powder, sriracha, and salt. Set aside.
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In a small saucepan, bring the cup of water and sesame oil to a boil. Remove the saucepan from the heat then stir the couscous in and cover pot. Let sit for 10-15 minutes then take a fork and fluff the couscous and sprinkle with 1/2 tsp. of salt and parsley. Keep warm.
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In a skillet, heat up the olive oil over medium high heat. Place scallops in the pan, it should be a nice sizzle. Season the tops of the scallops with salt and pepper (a pinch of each). Sear scallops until browned on either side, about 3-4 minutes on each side. You don’t want to overcook it or it’ll be too tough.
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To assemble the dish, scoop couscous onto a plate, place scallops on top, then drizzle curry sauce all over the top.
Recipe and photo: Table for Two
