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Curry Scallops with Pea Microgreens

Updated: May 11, 2021

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

  • 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

  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.

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