LOW Carb: Delicious Coconut curry scallops *(or you can always use shrimp for any scallop...
Coconut Curry Scallops
Ingredients:
2/3 cup coconut cream unsweetened
1/4 cup splenda
2 tbsp extra virgin olive oil
1 tbsp red Indian curry paste
1 Lemon sliced into wedges
1/2 ounce lime juice
15 scallops
1/4 tsp Cayenne powder
Almond flour for dusting…(no carbs from this)
1 egg white
Directions:
Mix Coconut cream, curry paste and cayenne pepper into a mixing bowl
Gently heat until nice and hot but don’t boil. Just keep warm.
Dip Scallops into the egg white and then coat liberally with almond flour.
Fry scallops olive oil until nice and golden and crunchy. Don’t overcook and make chewy!
Add lime juice to warm sauce gently stirring in slowly
Take freshly fried scallops arrange on plate
Pour sauce over them
Serve immediately! This will need salt or a nice salty soy sauce is good too! And yes, it’s supposed to be spicy…. If you don’t want spice, then add more coconut crème.
About 4 servings and only about 6 net carbs per serving!
make sure to test one of the friend scallops first to make sure te batter is thick enough. Almond flour is great for certain things...and i've tried carbquik but it isn't good for frying.... there are a few other low carb things to fry in, but it's best to try to keep it simple. And yes...even I messed this recipe up really bad one time when I added "sweetened coconut" milk (from my liquor cabinet), and knew something was wrong when I tasted it and it was overly sweet...
there are more complicated coconut curry recipes that I use often, but I wanted to simplify it for the OH members. Almond flour, coconut flour and carbquick are good to keep around...refrigerate to keep them fresh and long lasting. Don't be afraid to experiment with them!
T.
on 9/10/08 8:56 am - Bumfuknowhere, Canada
Have a quickie for you. Have you ever tried any of your scallop or shrimp recipes with chicken or firm white flesh fish? I used to love scallops and shrimp and all seafood for that matter then I developped a deadly allergy to it...sigh...i still miss my beloved shimp. I was thinking of substituting with chicken or maybe a firmer white fish...what do you think?
on 9/10/08 10:23 am - The beautiful, US Virgin Islands......, XX
that is an awesome question and YES, i have treid it and yes, it can be done with MOST of the recipes. Sometimes it doesn't quite work depending on what type of meat changethat we're talking about. Like for chicken, this recipe would require green curry instead of red curry. (For me i like red curry for most dishes.) Some people don't like red curry and chicken for some reason, however nice firm whitefish could be interchanged with any of the scallop recipes.
The regular sauce for this one is very complex and taks me 2 hours to prepare, so I tried to pare this one down for simplicity....so i'm waiting to see if it turns out as good as mine did for me.
I'm so glad to find other epople wanting to try other foods to add or subtract with these things...i'm always interested in how it tastes!
See ya girly!
T.
on 9/10/08 10:47 am - Bumfuknowhere, Canada
ReginaL · 3 replies · 837 views
