Scallops with Spicy Curry Sauce and Couscous

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Scallops with Spicy Curry Sauce and Couscous
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For the sauce:
-1 (13.66 oz.) can of coconut milk
-1 tsp. ground cumin
-1 tsp. ground coriander
-¼ tsp. curry powder
-1½ tbsp. sriracha sauce
-½ tsp. salt

For the couscous:
-1 cup instant couscous
-2 tbsp. sesame oil
-1 cup water
-½ tsp. salt
-2 tbsp. parsley, finely chopped
-8 large scallops
-2 tbsp. olive oil
-Salt + pepper, to taste


1. In a medium bowl, whisk together coconut milk, cumin, coriander, curry powder, sriracha, and salt. Set aside.

2. 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 ½ tsp. of salt and parsley. Keep warm.

3. 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.

4. To assemble the dish, scoop couscous onto a plate, place scallops on top, then drizzle curry sauce all over the top.

Scallops with Spicy Curry Sauce and Couscous, scallops, spicy curry sauce, couscous, spicy curry sauce recipe, couscous recipe
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Refaves: 1
Refaved May, 06 2014 by:

Hailey Jones
Winnipeg, MB, CA
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