Red Curry Sea Scallops w/ Bok Choy

   This dish is pretty self-explanatory. If you like spicy food and great seafood, then it's for you! Sea Scallops are a great source of protein, vitamins and minerals, and Omega's. All which help support that healthy lifestyle you've been living! However, be sure to purchase chemical free sea scallops, as they may be soaked in various chemicals to preserve the moisture content of the animal.

   My curry sauce recipe below is also good with just about any protein and vegetable you could think of (chickpeas, white fish, scallops, chicken, various other legumes). I plan on making it again this week with some Halibut and farm fresh greens. So feel free to use it as your go-to curry recipe whenever you are in the mood for a little spice! It would also taste great with a splash of lime and fresh cilantro, but I did not have any of hand at the time.

Recipe:

Protein and Vegetables: (or your choice)

16 Sea Scallops
6 cups Bok Choy, de-stemmed (or other greens, just remember they wilt and quickly diminish in size)

Sauce:

2 garlic cloves, smashed and diced
1/2 large Vidalia onion (or 1 small)
1 Tblsp Cold Pressed Extra Virgin Sesame Oil
1 Tblsp Organic Tomato Paste (Homemade, from a glass jar, or a BPA-Free Can)
2 Tbslp Curry Powder
2 Tbslp Red Curry Paste (I use Thai Kitchen)
1/4 tsp ground ginger
1/2 cup filtered water
1 cup almond/coconut milk (can use regular coconut milk or almond or a combo)

Directions:

1.) In a sauté pan, combine garlic, sesame oil, and onion. Saute for several minutes on medium heat  until translucent.

2.) Transfer garlic and onions to a blender. Add in remaining sauce ingredients and blend well.

3.) Transfer sauce back into sauté pan. Add in sea scallops and bok choy. Cook for 10-15 minutes on medium heat until scallops are cooked through and boy choy has wilted.