Seared Scallops with Thai Red Curry Sauce over Lemon Grass Grits

Thai Red Curry Sauce
1 tsp. canola oil
1 Tbsp. minced lemon grass
1-2 Tbsp. red curry paste
2 cloves garlic minced
1 tsp. fresh ginger minced or grated
1 lime zested and juiced
2/3 cup light coconut milk
2 tsp. brown sugar
1/4 tsp. fish sauce
Salt/Pepper

In a medium saucepan, heat the oil over medium high heat. Add lemon grass, curry paste, garlic, ginger, and lime zest; cook until fragrant (about 2-3 min.). Stir in coconut milk, brown sugar, and fish sauce; bring to a boil, reduce heat, and simmer 2-3 min. Remove from heat and add the lime juice and just a hint of salt & pepper to taste; set aside.

Lemon Grass Grits
1 cup skim milk
1 cup light coconut milk
1 Tbsp. minced lemon grass
1 lime zested and juiced
1/3 cup grits (not instant)
1 Tbsp. unsalted butter
Salt/Pepper

Boil skim milk, coconut milk, lemon grass, and lime zest in a large saucepan. Slowly whisk in grits in a steady stream, stirring constantly. Reduce heat to low, cover, and simmer grits until thick and creamy, stirring often, and scraping down the sides of the pan (about 10-15 min.). Take off heat, stir in butter and lime juice into grits; season with salt & pepper to taste.

Scallops and Snow Peas
8 oz. snow peas
1 Tbsp. canola oil
8 sea scallops, foot removed, patted dry (we used a package of bay scallops; you get smaller scallops, but more of them)
Salt/Pepper

Fill a large bowl with ice and water; set aside. In a large saucepan, boil 4 cups of water; drop the snow peas and boil for 2-3 minutes until crisp tender. Transfer the snow peas to the ice water bath and let cool; drain and add salt & pepper to taste.
Meanwhile, season the scallops with salt & pepper. Heat a medium skillet over high heat, add the oil and scallops; sear scallops 2-3 min. per side (the scallops may stick, but when they are ready to be turned they will release from the skillet).

Assemble by placing a bed of lemon grass grits in the bottom of a shallow bowl, top with scallops and snow peas, and top off with your desired amount of Thai red curry sauce,

* Original Recipe courtesy of Cooking Light, April 2011, p. 23.