At the beach, fresh scallops are the best and sweetest to be found. This easy recipe is great for the rental beach house. Pan Seared Scallops with Coconut Curry is a one-skillet dish that goes together quickly. Sweet scallops are served with a mild coconut curry sauce and fresh herbs. Steamed basmati rice goes nicely to soak up the extra curry sauce. Everything can come from the supermarket, savor The Beach House days.
VOLUME NO. 3 THE BEACH HOUSE
Writing my 3rd cookbook, The Beach House, has been quite a journey, with fits of stops and starts all along way, no clear path for a time to cook, write, photograph, and do the graphic design to create the book. I have a good start and am confident I will complete it, but I keep adding recipes-it’s hard to chose the ones to include in the book. My two completed cookbooks are now in digital and print versions, no small tech feat for this solo entrepreneur/blogger.
SIMPLE VACATION RECIPES
My point of view for my Volume No. 3 The Beach House Cookbook, is to bring you the simply wonderful recipes I have cooked at many vacation rentals over the years. Yes, I usually have kitchen duty, that includes shopping and cooking in a variety of kitchens. It keeps things interesting.
The recipes in this forthcoming book are among my favorites at the beach and in a variety of rental homes. Sticking with fresh local provisions is key, so feel free to adjust the ingredients based on the freshest local foods you can locate. I have been delighted to pickup fresh food finds by talking to locals and they help direct me to farm stands and small markets with some of the freshest ingredients-one thing I have learned, is that good quality ingredients can be found almost anywhere.
PAN SEARED SCALLOPS WITH COCONUT CURRY
Sweet scallops are the little jewels from the sea, and a special treat when direct and fresh from the sea. Whenever I stay at the beach, I begin the quest for fresh seafood. When I recently moved to the Central Coast of California, I discovered to venture down to the harbor and buy seafood fresh on the boats as they came in daily. Scallops topped with this simple pan curry sauce-lovely.
Scallops are a beautiful, sweet and tender shellfish. Sea scallops are larger and hence more costly than the smaller Bay Scallops, however I think they are worth it. Fresh is always best, they should smell like the sea, in fact I ask to smell my seafood before I purchase. There is nothing more disappointing than coming home, and unwrapping seafood with a funky smell. Scallops should be seared quickly, they will become tough if they are overcooked. Truth be told, I have even used quality frozen scallops with favorable results. Should scallops not be available, try shrimp or even a mild white fish seared to serve with the curry sauce.
BIJOUXS LITTLE JEWELS FROM THE KITCHEN
I want to thank my loyal followers who have stuck with me through my off-line period and those who have purchased my cookbooks-big hugs to you all and happy summer!