Scallops, Okra and Tomatoes in Coconut-Curry Sauce

Active time: 40 minutes; start-to-finish: 50 minutes

Makes 4 servings

1/2 pound small fresh okra

1 pound plum tomatoes


1 small onion, chopped

1 large garlic clove, chopped

1-inch piece peeled, fresh ginger, chopped

2 to 3 teaspoons minced fresh jalapeno chile (including seeds)

1 cup low-sodium, fat-free chicken broth (divided use)

1 1/4 pounds sea scallops, tough muscle removed from side of each if necessary

black pepper

2 teaspoons vegetable oil (divided use)

1 1/2 teaspoons curry powder (preferably Madras)

2/3 cup well-stirred, canned, reduced-fat coconut milk

1/4 cup loosely packed fresh cilantro leaves

Trim tops of okra, being careful not to cut into pods.

Cut an X in bottom of each tomato and immerse tomatoes in a 2-quart saucepan of boiling water for 10 seconds. Transfer tomatoes with a slotted spoon (save boiling water) to a bowl of ice and cold water to cool, then peel.