Scallops in Red Curry

Last night I made scallops in a red curry sauce with roasted broccoli for a side dish. We love roasted broccoli (you will probably see a lot of it on this blog).

To roast the broccoli, preheat your oven to 400 degrees. Toss the broccoli in olive oil with a little sea salt and black pepper. Spread the broccoli out in an even layer on the baking sheet and roast for 10 minutes, after ten minutes turn the broccoli and roast for another 10 minutes or until all of it is nicely roasted and browned.

While the broccoli is roasting prepare the main dish.
Ingredients:
2 Tbsp coconut oil
1 medium diced onion
1 clove minced garlic
2 carrots chopped in to match sticks
1 bell pepper cut in to thin strips
1 can coconut milk
Red Curry Paste to taste
10 scallops

Directions:
Saute onion and garlic in the oil till they start to soften, about 2-3 min. Add carrots and bell pepper and saute another 2-3 minutes. Move veggies to the side and add curry paste. I use about 1 1/2 tsps., use as little or as much as you like. Cook the paste for about a minute and then add the can of coconut milk. Stir to combine and bring to a simmer. Allow the sauce to simmer for about 5 minutes. Add the scallops and cover the pot. Let the scallops simmer about 3 minutes and then flip the scallops and cook another 2-3 minutes until done. Serve with the roasted broccoli.