These scallops with spicy curry sauce and couscous is a recreation of a dish I had in Nashville at Silly Goose.
Have you guys heard about the crazy radiation that’s slowly making its way over to the U.S. from the Fukushima nuclear plant in Japan that was damaged in 2011 when the gigantic tsunami hit their city? I was reading this report online about how West Coast folks are getting more and more susceptible to radiation and more people will get cancer and more marine life will start to die off. Part of the reason why the salmon season was kind of bad this year, they say, was because of all this radiation in the water so the salmon couldn’t spawn as many babies or reproduce as many. Some of the seafood that has been tested has shown that the some of the seafood in the U.S. contain way higher amounts/concentrations of radiation than allowed.
Why am I telling you all this? Well, Jason and I are getting all nervous about eating seafood these days. We LOVE sushi and we LOVE our salmon, but we’re like OMG RADIATION!!! Haha, we’re weird. But no seriously, it’s all I think about when I go buy seafood. I look at the origin and if it’s from the west coast, I tend to shy away from it. But then, I’m like where else can you get decent seafood?! Plus, our paranoia is probably overrated. They likely test this stuff before they put it in markets, but we’re just all like omg end of the world! Not trying to freak anyone out here, but I figured since I was posting a seafood dish today, I’d bring that up.
OK, sooooooo, remember back in July when I went to Nashville? And how my friends and I ate at this restaurant called Silly Goose and we had this AMAZING ridiculously awesome dish called “King Kong Couscous,” and I said I had already recreated it and was going to post it on the blog “soon?” Yeah, so “soon” totally meant November. Haha, I’m SO bad. I really honestly meant to post it way sooner but I had all these other awesome posts that I wanted to share so this post kept getting pushed back.
I also would’ve named this dish, “King Kong Couscous,” but honestly, does that sound appetizing to you? Would you really have clicked over? Maybe because you were intrigued by the name and wanted to see what it really was, but other than that, probably not. So I renamed it to something a bit more…plain and refined.
The spicy curry sauce was pretty close to what Silly Goose’s sauce actually is, and we loved it all over the dish – it made a ton so I just jarred it up in a mason jar and we ended up dipping chips in it as a dip (don’t hate ’til you try it!!). The couscous was spot-on and I replaced the shrimp with scallops just ’cause I felt fancy. The couscous is infused with sesame oil so it’s kind of like an Asian twist on the entire dish. Super delish – I think you’ll LOVE it!!
Scallops with Spicy Curry Sauce and Couscous
For the sauce
- 13.66 ounce (387 ml) can of coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon curry powder
- 1 ½ tablespoon sriracha sauce
- ½ teaspoon salt
For the couscous
- 1 cup (173 g) instant couscous
- 2 tablespoon sesame oil
- 1 cup (237 ml) water
- ½ teaspoon salt
- 2 tablespoon parsley, finely chopped
- 8 large scallops
- 2 tablespoon olive oil
- Salt + pepper, to taste
- In a medium bowl, whisk together coconut milk, cumin, coriander, curry powder, sriracha, and salt. Set aside.
- In a small saucepan, bring the cup of water and sesame oil to a boil. Remove the saucepan from the heat then stir the couscous in and cover pot. Let sit for 10-15 minutes then take a fork and fluff the couscous and sprinkle with 1/2 tsp. of salt and parsley. Keep warm.
- In a skillet, heat up the olive oil over medium high heat. Place scallops in the pan, it should be a nice sizzle. Season the tops of the scallops with salt and pepper (a pinch of each). Sear scallops until browned on either side, about 3-4 minutes on each side. You don't want to overcook it or it'll be too tough.
- To assemble the dish, scoop couscous onto a plate, place scallops on top, then drizzle curry sauce all over the top.
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