Spicy Coconut Curry Scallops | Tried and True Recipes (2024)

FAQs

Should scallops be soaked in milk before cooking? ›

Scallops, like many other types of seafood, can have a mild fishy odor that some people find off-putting. Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent.

For a delicious summer dinner, pair sea scallops with sweet corn and tangy buttermilk. Cook chorizo until crisp, then use the remaining fat to imbue your shellfish with a smoky, savory flavor. Finish by basting with butter and serve with a squeeze of lime juice for extra freshness.

According to Molly Birnbaum of America's Test Kitchen, briefly brining scallops masks the chemically and slightly soapy taste imparted by the phosphate soak: “Soak them in 1 quart of cold water with 1/4 cup of lemon juice and 2 tablespoons of salt for 30 minutes.

The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic.

A: You should always rinse scallops thoroughly to remove grit, but there shouldn't be so much grit that you have to soak them. In fact, soaking isn't recommended because the scallops can absorb water and get soggy, less flavorful and difficult to sear properly.

Gently add the scallops to your pan (making sure there is a bit of space in between them to avoid crowding) and let them cook, completely undisturbed for at least 2 minutes over medium-high heat. The more that you move them around, the more difficult it will be to create a nice crust around the bottom.

Soaking scallops in milk

According to Livestrong.com, the milk will neutralize any fishy notes and aromas while also making the flesh more tender. Not only is this milk-soaking technique effective for scallops, but it also works for a range of seafood and fish.

extra-virgin olive oil over medium-high heat until the oil is very hot and shimmering. Use tongs to gently place the scallops in the pan, leaving plenty of room around each scallop. Cook scallops, undisturbed (repeat: do not move them), until they are deeply golden-brown on the first side, 3–4 minutes.

You should fry the paste briefly in the pan until you can smell all the flavours, then add the coconut milk. If you're using chicken or something, fry that in the paste before adding the coconut milk. Then add things like lime leaves or sliced chilli or bamboo shoots while it's simmering.

Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.

Do you cook curry paste or coconut milk first? ›

Start with half the coconut milk, 2 tablespoons of paste (remember you can always add more later, but you cannot take out), and the protein you're using. Then finish with the rest of the ingredients (proportions below). Bring to a boil, and then let simmer until protein is cooked through.

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish.

We've found an easy way to eliminate the smell: Soak the fish or the shellfish meat in milk for 20 minutes and then drain and pat dry. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it. The result is seafood that's sweet smelling and clean-flavored.

Place the seafood in the bottom of a small saucepan. Pour in just enough cold milk to cover the scallops. Put the saucepan on moderate to high heat. As soon as the milk reaches a simmer, the scallops are cooked and ready to serve.