Instructions:
1. Prepare the Scallops:
– Pat the scallops dry with a paper towel and season with a pinch of salt and pepper.
– Heat the olive oil in a large skillet over medium-high heat.
– Sear the scallops for about 2-3 minutes on each side, until golden brown and opaque. Remove from skillet and set aside.
2. Make the Curry Sauce:
– In the same skillet, add a little more olive oil if needed and sautΓ© the chopped onion until translucent, about 3-4 minutes.
– Add the minced garlic, grated ginger, and sliced red bell pepper. Cook for another 2-3 minutes until fragrant.
– Stir in the red curry paste, ground turmeric, and ground cumin. Cook for 1-2 minutes to release the spices’ flavors.
– Pour in the coconut milk and beef broth, stirring to combine.
– Add the fish sauce and brown sugar, then bring the mixture to a simmer.
3. Combine and Cook:
– Add the fresh spinach leaves to the curry sauce and cook until wilted, about 2 minutes.
– Return the seared scallops to the skillet and cook for an additional 2-3 minutes, ensuring they are heated through.
– Stir in the fresh lime juice.
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