Scallops, Okra, and Tomatoes in Coconut Curry Sauce
1/2 pound small fresh okra
1 pound plum tomatoes
1 tablespoon plus 1/2 teaspoon salt
1 small onion, chopped
1 large garlic clove, chopped
1 (1-inch) piece peeled fresh ginger, chopped
2 to 3 teaspoons minced fresh jalapeño chile (including seeds)
1 cup chicken broth
1 1/4 pound sea scallops
1/4 teaspoon black pepper
2 teaspoons oil
1 1/2 teaspoons curry powder
2/3 cup well-stirred canned coconut milk
1/4 cup loosely packed fresh cilantro leaves
Trim tops of okra, being careful not to cut into pods.
Cut an X in bottom of each tomato and immerse tomatoes in a 2-quart
saucepan of boiling water for 10 seconds. Transfer tomatoes with a slotted
spoon (save boiling water) to a bowl of ice and cold water to cool, then
peel. Add 1 tablespoon salt to boiling water, then add okra and cook,
uncovered, until just tender, about 5 minutes. Drain okra in a colander,
then plunge into same ice water to stop cooking. Drain okra and pat dry
with paper towels.
Quarter tomatoes lengthwise and seed, then cut each quarter lengthwise into
Purée onion, garlic, ginger, jalapeño (to taste), and 1/4 cup chicken broth
in a blender.
Pat scallops dry and sprinkle with pepper and remaining 1/2 teaspoon salt.
Brush a 12-inch nonstick skillet with 1/2 teaspoon oil and heat over
moderately high heat until just beginning to smoke. Brown scallops in 2
batches, turning once, about 4 minutes total. Transfer scallops as browned
with tongs to a plate and keep warm, covered with foil. (Scallops will not
be cooked through.)
Add remaining 1 1/2 teaspoons oil to skillet and reduce heat to moderate.
Add purée carefully (it may splatter), then add curry powder. Boil,
stirring constantly, 2 minutes. Add coconut milk and remaining 3/4 cup
broth and bring to a simmer. Add tomato strips and simmer, stirring
frequently, until tomatoes are softened, 3 to 4 minutes. Season sauce with
salt and pepper.
Stir in scallops and okra and simmer until scallops are just cooked
through, about 3 minutes. Divide scallops, vegetables, and sauce among 4
plates and sprinkle with cilantro.
From: Gourmet, September 2002. Found at: epicurious