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
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.
Scallops, Okra and Tomatoes in Coconut-Curry Sauce; Angel Biscuits; Cuban Steaks With Orange-Onion Salsa; Orzo Salad; Chopped Romaine With Mint; Baked Coconut Shrimp With Curried Apricot Sauce
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