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scallops-okra-and-tomatoes-in-coconut-curry-sauce-107017.json
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scallops-okra-and-tomatoes-in-coconut-curry-sauce-107017.json
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{
"directions": [
"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 1/2-inch-wide strips.",
"Pur\u00e9e onion, garlic, ginger, jalape\u00f1o (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 pur\u00e9e 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."
],
"ingredients": [
"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 jalape\u00f1o chile (including seeds)",
"1 cup low-sodium fat-free chicken broth",
"1 1/4 pound sea scallops, tough muscle removed from side of each if necessary",
"1/4 teaspoon black pepper",
"2 teaspoons vegetable oil",
"1 1/2 teaspoons curry powder (preferably Madras)",
"2/3 cup well-stirred canned reduced-fat coconut milk",
"1/4 cup loosely packed fresh cilantro leaves",
"Accompaniment: spiced basmati rice"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Ginger",
"Tomato",
"Coconut",
"Scallop",
"Curry",
"Healthy",
"Okra",
"Jalape\u00f1o",
"Simmer",
"Gourmet"
],
"title": "Scallops, Okra, and Tomatoes in Coconut Curry Sauce",
"url": "http://www.epicurious.com/recipes/food/views/scallops-okra-and-tomatoes-in-coconut-curry-sauce-107017"
}