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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