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Curried Scallops with Kumquats

4 star rating
 

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Submitted by: njcook3257025

 

This scallop & Asian pear soup also has unsweetened coconut milk, broth, curry powder, fresh ginger & lime, plus a garnish of kumquat slices.
 

Ingredients

  • 2 cups unsweetened coconut milk
  • 1 cup vegetable stock or broth
  • 2 tsp curry powder
  • 1 tsp freshly grated ginger
  • 1 tsp hot sauce (or to taste)
  • Juice & zest of 1 lime
  • 1 cup peeled diced Asian pear
  • 1 tsp EACH salt and freshly ground pepper (or to taste)
  • 1 lb bay scallops
  • 4 kumquats, thinly sliced

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Method

In a medium saucepan over medium heat combine all ingredients except kumquats. Cook for 7-9 minutes, until scallops are cooked. Ladle into 4 soup bowls; garnish with kumquat slices.

 

Notes: Medium shrimp can be substituted for scallops.

 

Number of Servings: 4

 

Submitted by: njcook3257025 ()

 

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