Bay Scallops with Curry Coconut Sauce and Sesame Seeds
1/2 lb bay scallops ( or available scallops – if larger cut the proportion )
1/4 cup Panko bread crumbs
2 tblsp. cup sesame seeds
2 tbsp. Curry paste
1 small can coconut milk ( 5.6 oz. / 156 ml.)
1 green onion
3 cloves of garlic
2 stalks celery
1/2 package fresh mushrooms
Fresh herbs ( I added parsley, thyme and sage )
Garlic Herb & Liquid Seasoning
Brown rice Vermicelli ( or noodle of choice ) Serving amounts recommended on package.
Thaw frozen bay scallops or use fresh scallops. In a large bowl add panko bread crumbs and sesame seeds and add scallops making sure they are completed covered.
Cook vermicelli noodles, drain and set aside.
Saute green onions, garlic, celery and mushrooms , dash or parsley. Cook veggies el dente. Set aside.
Add to hot oil scallops in the sesame, panko coating. Stir fry for a few mintues till slightly golden brown then remove.
In the same pan add coconut milk and curry paste, ( add more curry if desired ), stir to a make smooth sauce, bringing to a slight boil. Return sauted veggies to the sauce to warm.
Serve veggies over noodles. Add the remainder of the sauce to a small dish for dipping or pouring over the scallops as desired.
Pair with a crisp chardonnay wine. I chose the No. 99 Gretzky Estates 2007, unwooded.