Curry Scallops with Pea Microgreens

Our pea shoots go great with just about any curry. Try this yellow curry with some seared scallops for an exotic meal at home!

Ingredients:

• 1 Tablespoon Coconut Oil

• 1 1/2 Tablespoon Peeled and Minced Ginger

• 1 Clove Garlic, Minced

• 1 Tablespoon Curry Powder

• 1 Teaspoon Ground Turmeric

• 1/2 Teaspoon Ground Cinnamon

• 1 Pound bay scallops (defrosted if frozen, rinsed and patted dry)

• 1 Cup Sliced Orange or Red Bell Pepper

• 3/4 Cup Full-Fat Coconut Milk

• 1/2 Cup Plain Whole-Milk Yogurt

• 1/2 Cup Quartered Button Mushrooms

• 1/2 Lemon, Juiced

• 1/4 Cup Fresh Basil, Thinly Sliced

• 1 Cup Pea Microgreens

Directions:

1. In a large skillet on medium-high, heat coconut oil. Add ginger, garlic, curry, turmeric and cinnamon and saute until fragrant, 30 seconds to 1 minute.

2. Add scallops, bell pepper and saute for 2-3 minutes, stirring occasionally

3. Stir in coconut milk, yogurt, and mushrooms. Reduce to medium heat and simmer for 4 minutes.

4. Turn off heat and stir in lemon juice. Garnish with basil and pea microgreens.