This curry is creamy, delicious and quick and easy to make. Scallops are simmered in a coconut curry with lime zest and vanilla. Serve with freshly cooked basmati rice.
This recipe has the advantage of being quick to prepare and having a delicate (if a bit bland) flavor which does not drown out the scallops. Nonetheless, I bet that this would be better with more southeast Asian curry spices or some homemade red or green curry paste. - 28 Nov 2010
Altered ingredient amounts. Made this as written, but added a couple hundred g fresh shrimp plus a few pieces of lemongrass and a kaffir lime leaf to give it a little more of an authentic flavor. Eaten with Basmati rice and a good salad, it made three good-sized servings. - 28 Nov 2010