Seared Scallops in Green Curry Sauce w/ Mango Relish

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Seared Scallops
Scallops, seared 12
Vegetable oil 1 oz
Salt, to taste 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp
Green Curry Sauce
Vegetable oil 1 oz
Ponzu sauce 1 tbsp
Kaffir lime, juiced 1 each
Thai basil leaves 1/4 cup
Red bell pepper 4 oz
Broccoli fluorites 4 oz
Sugar snap peas 4 oz
Yellow onion, quartered and sliced 1
Garlic, minced 2 tsp
Ginger, minced 2 tbsp
Thai Kitchen Green Curry Paste 2 tbsp
Thai Kitchen Coconut Milk 1 1/2 cups
Chicken stock 6 oz
Lemon Grass, 5” long 1
Fish sauce 1 tbsp
Mango Relish
Mango, small dice 4 oz
Red onion, minced 1 oz
Jalapeno 1 tsp
Cilantro, chopped 1 tsp
Club House Mint Leaves 1 tsp
Kaffir lime, juiced 1/2 each
Salt, to taste 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp
Soba noodles, cooked 3 oz
Club House Roasted Garlic and Peppers Seasoning, To Garnish 2 tbsp


Instructions: This recipe was created for Club House for Chefs by: Chef Patrick Mitchell CEC, AAC, Ben E Keith Foods and DFW in Ft. Worth, TX.

For the Green Curry Sauce: Heat vegetable oil (1 ounce) in a sauté pan and add in sliced onion. After a couple minutes add in garlic and ginger. Continue to sauté until onions are translucent. Add in Thai Kitchen Green Curry Paste. Stir in Thai Kitchen Coconut Milk and chicken stock and bring to a simmer. While simmering, add lemon grass, fish sauce and ponzu. Allow sauce to simmer and finish with the kaffir lime juice and Thai basil. Remove lemon grass. Blanch and shock broccoli and snap peas to set the color. Add them into the sauce with the red bell pepper.

For the Mango Relish: Combine diced mango, red onion and jalapeno and in a bowl with the cilantro mint and lime juice. Season with salt and pepper and allow the flavors to combine for a couple hours in the refrigerator.

For the Seared Scallops: In a separate sauté pan, heat one ounce of oil very hot. While the oil is heating, dry the scallops by blotting them on both sides on a clean paper towel. Season with salt and pepper then place the seasoned side of the scallops down in the hot sauté pan. Season the other side with salt and pepper and leave the scallops set untouched for a couple minutes until a golden crust develops. Turn the scallops and leave untouched until the golden crust develops on the other side as well.

For the Noodles: For Serving: Plate noodles and top with green curry sauce, vegetables and seared scallops. Garnish with mango relish and Roasted Garlic and Peppers Seasoning.

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