Curried Coconut Scallops

Serves 4.

1/2 cup coarsely chopped scallions
3 tablespoons chopped, peeled fresh ginger
1 garlic clove
1 jalapeno chile, stemmed
2 teaspoons curry powder
3/4 teaspoon salt
1/2 cup unsweetened coconut milk,
    stirred well before measuring
2 pounds sea scallops

In a blender or food processor, combine the scallions, ginger, garlic, jalapeno (including the seeds), curry powder and salt and blend into a paste. Add the coconut milk and puree until almost smooth, scraping down the sides of the container often.

Pat the scallops dry and arrange them in a flameproof casserole or skillet just large enough to hold them in a single layer. Drizzle the curry sauce on top, coating the scallops well. The scallops can be prepared up to this point 4 hours in advance, covered and refrigerated.

Heat the broiler with a rack set 6 inches from the heat. Broil the scallops for 8-10 minutes or until browned and just cooked through. Serve immediately.

Per serving: 220 calories, 38 g protein, 8 g carbohydrates, 2 g fat, 75 mg cholesterol, 820 mg sodium, 1 g fiber; Calories from fat: 8%