Serves: 4

1 pound scallops

1 tablespoon oil

1 jar Watcharee’s Thai green curry sauce

½ cup basil

¼ cup diced carrots

3 kaffir lime leaves, shredded

Rinse scallops with cold water and pat dry. Coat a skillet or grill pan with oil and heat. When the oil is shimmering, sear or grill the scallops, about 2 minutes on each side; don’t crowd them or they will steam instead of sear. Heat Watcharee’s Thai green curry in a saucepan. Add the basil, carrot and kaffir lime leaves. Spoon the sauce over the seared scallops and serve with steamed rice.

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