Bay Scallops with Cashews
I will never forget the first time I was served this amazing dish many years ago in Thailand. It was simply in a word heavenly! The combination of flavours and textures was, and is simply perfection for the taste buds. Our family often requests that I make this recipe.
I think baby fresh spinach is key to this dish. I usually buy pre-washed spinach as I don't have to deal with ridding the baby leaves of gritty sand. You can adjust the hotness by the amount of chiles you choose to use.
I have made this dish using bite sized chicken breast and it is lovely, but be sure to not over cook the chicken.
The richness of cashew nuts with the fresh spinach and spicy creamy curry makes for a dish that is sensational-a serious show stopper.
Curry with spinach is a perfect marriage and a must try!
2 Tbs. peanut oil
15 small dried red chilies (or to your degree of hot)
1 lb. Bay Scallops or large sea scallops sliced
2 shallots thinly sliced
1/2 red bell pepper cut into 1/2" chunks
1 Tbs. nam plah/fish sauce* or to taste
1 tabs Thai Oyster Sauce
1/2 tsp. date palm sugar
1/2 c. raw toasted cashews (toast in nonstick skillet until golden)
Lightly steam 1/2# of baby spinach just until wilted, set aside
Heat a wok over medium heat.
Add the oil and swirl the wok to evenly coat the surface.
When the oil starts to smoke add the chiles and stir-fry for 1 minute.
They should darken but not blacken or burn or they will lend a bitter taste.
Remove the chiles with tongs and set aside.
Increase the heat to medium high, add the bell pepper and stir fry for a minute.
Add the sea scallops, and stir-fry until they just barely cooked.
Add the shallots and stir-fry about 45 seconds.
Add the fish sauce, soy sauce, and sugar and continue stir-frying for another minute.
Add the cashews and the reserved chilies and stir well.
Place the drained steamed baby spinach leaves on to a serving dish, scoop the scallops on to the bed of spinach.