Steamed Singing Scallops with Thai Yellow Curry Broth

Right. So in the interest of full disclosure, I did not use singing scallops. Nor did I steam them. That said, this was a nifty little dish that brought the Thai heat just like I like it. I am a big fan of making things from scratch and a Thai curry paste is just one of those things that will ALWAYS taste better when made from fresh ingredients. Oops! Forgot the cilantro garnish.

This is a very simple, spicy broth with some scallops poached in it for a few minutes. The recipe appears in the Dean and Deluca Cookbook, which is a veritable encyclopedia of good stuff. Pick one up if you get the chance. I reprint the recipe here which calls for whole scallops still in the shell. If you can get your hands on them, USE THEM. The liquid they give up to the broth as they open will bring an extra depth to the flavor.

In the US, one typically cannot buy scallops with the coral attached (the orange bit attached to each scallop). I am fairly indifferent to them, but Vanessa loves them.

½ teaspoon coriander seeds
½ teaspoon cumin seeds
1 whole clove
1 tablespoon finely minced lemongrass
1 tablespoon minced fresh ginger
¼ cup minced shallots
1 tablespoon minced garlic plus 3 medium garlic cloves, sliced thin
1 green chili, destemmed and minced
pinch of ground cardamom
pinch of turmeric
1 tablespoon sugar
1 teaspoon Thai shrimp paste
1 tablespoon Thai fish sauce
2 ½ cups chicken stock
2 ½ cups water
vegetable oil for frying
24 singing scallops (about 2 to 2 1/2 pounds), rinsed in cold water
fresh cilantro for garnish

In a small skillet over moderate heat, dry toast coriander and cumin, shaking skillet frequently so seeds don't burn, for 3 to 4 minutes, until fragrant. Let seeds cool and grind in a mortar and pestle with the clove. Reserve.

Put the lemongrass in mortar and pestle with the ginger and grind into a paste, scraping side often. Add shallots and the tablespoon of minced garlic, and continue to grind mixture until paste is quite smooth. Add the green chili with the ground cardamom, turmeric, sugar, and the reserved ground spices, and mash into the
paste. Add the shrimp paste and fish sauce, and blend, scraping the side of the mortar and making sure that the sauce doesn't splash out.

Scrape the curry paste into a medium saucepan, and add chicken stock and water. Stir
to blend. Cook over moderately high heat for 10 minutes.

While broth is cooking, heat 1/2 inch of vegetable oil in a small saucepan until hot but not smoking. Add sliced garlic and cook, stirring 2 to 3 minutes, until garlic is light golden in color. Drain garlic slices on paper towels.

Reduce the heat under the broth to moderate so that the broth simmers. Add the scallops and cook for about 2 minutes, until shells are wide open. Remove scallops as they open.

Ladle 1 cup of broth into each of 4 bowls. Put 6 scallops in each bowl and garnish with the garlic chips and the cilantro.