Thai Red Curry Scallops

A week or so ago I bought fresh scallops in the shell which were a huge disappointment. The white meat was minuscule, the roe huge and the flavor average. I salvaged it and made a delicious mornay, but the whole experience inspired me to figure out how to cook “wet” scallops, which is what most frozen scallops are. They are treated with a solution that stops them searing properly.

And I also now had shells! I had a stock of scallop shells decades ago that I used to plate appetizers at dinner parties, and I had forgotten about them.

So for this dish, I seared the thawed, brined scallops and served them with a Thai red curry sauce on the shell. Shot on an old blanket box under natural light.