Coconut Curry Scallop, Kumquat, and Asian Pear Canapes Recipe

Name: Coconut Curry Scallop, Kumquat, and Asian Pear Canapes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon curry powder; 1 cup canned unsweetened coconut milk*, stirred well; 1/4 cup fresh lime juice, or to taste; 1/2 teaspoon salt, or to taste; 1/2 pound bay or sea scallops; 2 Asian pears**; 8 to 10 kumquats**; about 40 fresh coriander leaves, washed well and spun dry; *available at Asian markets and some specialty foods; **available at specialty produce markets

Servings: persons

1 teaspoon curry powder
1 cup canned unsweetened coconut milk*, stirred well
1/4 cup fresh lime juice, or to taste
1/2 teaspoon salt, or to taste
1/2 pound bay or sea scallops
2 Asian pears**
8 to 10 kumquats**
about 40 fresh coriander leaves, washed well and spun dry
*available at Asian markets and some specialty foods
**available at specialty produce markets

1
In a heavy 1-quart saucepan stir curry powder into about 1 tablespoon coconut milk until dissolved.
2
Stir in 1 teaspoon lime juice, salt, and remaining coconut milk and simmer over moderately low heat 10 minutes, or until thickened.
3
Remove tough muscle from side of each scallop if necessary.
4
If using sea scallops, cut into 1/2-inch pieces.
5
Add scallops to coconut milk mixture and poach at a bare simmer until just cooked through but still tender, 2 to 3 minutes.
6
Remove pan from heat and cool mixture.
7
Transfer scallops with poaching liquid to a small bowl.
8
Scallops may be poached 1 day ahead and chilled, covered.
9
Cut pears crosswise into 1/4-inch-thick rounds and discard seeds and core.
10
Cut rounds into 1-inch wedges and in a small bowl toss with remaining lime juice.
11
Macerate pears, covered and chilled, at least 15 minutes and up to 3 hours.
12
Just before serving, cut kumquats crosswise into thin slices and arrange pear wedges, drained, on plates.
13
Top each wedge with 1 kumquat slice, 1 coriander leaf, and 1 piece of scallop coated with poaching liquid.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon curry powder, 1 cup canned unsweetened coconut milk*, stirred well, 1/4 cup fresh lime juice, or to taste, 1/2 teaspoon salt, or to taste, and more.

Yes, Coconut Curry Scallop, Kumquat, and Asian Pear Canapes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Curry Scallop, Kumquat, and Asian Pear Canapes

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