Back when I worked in Dubai, another chef friend of mine made a banana curry with grilled scallops. The dish was phenomenal and I want to share this recipe with you. I will take it a bit further though and wrap the scallops in bacon and finish the dish with a little mango salsa, just to change it up a bit. It would also be a nice compliment to serve this dish over jasmine rice. This is a great spring/summer dish that I picture myself enjoying on my patio on a balmy evening with my husband and my dog. This dish would go great with a dry, crisp white wine.
Bacon-wrapped scallops with Banana-coconut curry and mango salsa over jasmine rice
Makes 4 servings
Banana Coconut Curry
2 Banans, smashed
3Tbls Curry powder
3 tps Dried coriander
2tsp Dry mustard
3Tbls Unsalted butter
Zest of 2 limes
8tsp Lime juice
1 Can coconut milk
Salt and pepper, to taste
Blend all and lightly simmer for 30-40 minutes, reducing the curry by 10%. Puree until smooth and season with salt and pepper to taste. Serve over the rice and under the scallops and mango salsa.
2 Ripe but firm mangos, small dice
1/2 Red onion, very small dice (brunoise)
2 Jalepeno, leave the seeds of one and brunoise (leave the seeds of both if you want a spicier salsa)
1/2 Bunch of cilantro, stemmed and lightly chopped
1/2 Red bell pepper, brunoise
Lime juice of 3 limes
Lemon juice of 1 lemon
1/8c Olive oil
Salt and pepper, to taste
Add all ingredients together and mix. Adjust the lime and lemon and olive oil ratio to taste if needed.
2c Jasmine rice
Rinse and drain rice. Put rice in a pot with a lid or the rice cooker and add measured water. If cooking on the stove, cook covered on high and bring to a boil. Lower heat to low and simmer rice covered for 20-25 minutes or until rice is light and fluffy. Serve under curry, bacon-wrapped scallops and mango salsa.
12 fresh scallops
12 pieces of smoked bacon
salt and pepper, to taste
3Tbls butter (if pan-searing)
12 plain, wood toothpicks
You can grill or pan-sear and finish in the oven. Grilling will add a great smokey flavor, but pan-searing will give it a rich, buttery finish. Both ways are amazing, try them both!
Pan-searing: Preheat oven to 450F. Heat up a sauté pan on high and melt the butter. Wrap each scallop with one piece of bacon and secure it with a toothpick. Dust both sides of bacon-wrapped scallop with salt and pepper and place on the pan in batches unless the pan is large enough for all twelve. Sear each side of bacon-wrapped scallop so that each side is nicely browned, about 1-2 minutes each side. Transfer to a baking sheet and heat in the oven for about 5-7 minutes, or until the scallop begins to feel firm to the touch. Take them out just before you think they are done, they will continue to cook a bit after you take them out of the oven. Place over the rice and curry, top with the mango salsa. Enjoy!
Photos courtesy of Getty images