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Curried Scallops with Spinach



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Bamboo Reed I
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Curried Scallops with Spinach

 1 pound sea scallops
1 cup kosher salt
1 tablespoon dark sesame oil
2 tablespoons hot curry powder
1 teaspoon cayenne pepper
1/2 cup heavy cream
1 pound fresh spinach, cleaned and dry
1/3 cup chunky peanut butter (or more if
needed for consistency)
8 cloves garlic, pressed
2 tablespoons soy sauce
1 tablespoon nam pla (Thai fish sauce)
1 teaspoon cayenne pepper
Coconut milk (not coconut cream, which is sweet)
1/2 cup fresh cilantro, chopped fine
1 cup raw rice

Brine scallops: stir salt into two quarts water. Add scallops, refrigerate
several hours.
Remove large stems and rinse spinach, letting sit in a colander and pressing
out as much liquid as possible.
Mix peanut sauce: in a small saucepan, gently heat the garlic in the sesame
oil. Mix peanut butter, soy sauce, nam pla and cayenne pepper. Heat gently, stirring occasionally. Adjust to taste and consistency with more peanut butter or coconut milk; should be a fairly thick sauce. Keep warm. Just before serving, stir in the cilantro. Feel free to splash in any other hot chili-type
oils you may have on your counter.
Mix curry powder and cayenne pepper into cream. In heavy skillet over high heat, quickly sear scallops on both sides in a minimum amount of sesame oil.
Reduce heat, add cream mixture and bring to a boil. Add scallops and cook, stirring regularly, until scallops are just done (5-7 minutes).
Meanwhile, cook rice. Drain. Also, heat spinach in a non-stick skillet, tossing with a bit of sesame oil. When hot, add peanut sauce.
To serve, place a serving of rice on plate. Top with spinach mixture. Pour scallops and curry sauce over all.

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