Marinated Scallops with Curry Leaf and Lime
Chef Thomas John of Mantra – Boston, MA
Adapted by StarChefs

Wine Pairing:
2001 Bertani Duè Uvè

Yield: 4 Servings

Ingredients:

• 2 sprigs curry leaves
• 1 shallot, chopped
• 1 teaspoon fresh ginger, minced
• 1/2 green chili, deseeded and minced
• Coarse sea salt, to taste
• 1 lime, juiced
• ½ cup coconut milk
• 1 pound sea scallops, cleaned

Method:

In a bowl, crush the curry leaf, shallot, ginger, green chili, and sea salt with a wooden spoon. Whisk in lime juice and coconut milk. Slice scallops cross-wise into thin disks, and mix into marinade.

Arrange slices on plate, and pour small amount of sauce over. Serve chilled.