Scallops, Okra, and Tomatoes in Coconut Curry Sauce

• 1/2 pound small fresh okra
• 1 pound plum tomatoes
• 1 tablespoon plus 1/2 teaspoon salt
• 1 small onion, chopped
• 1 large garlic clove, chopped
• 1 (1-inch) piece peeled fresh ginger, chopped
• 2 to 3 teaspoons minced fresh jalapeno chile (including seeds)
• 1 cup low-sodium fat-free chicken broth
• 1 1/4 pound sea scallops, tough muscle removed from side of each if necessary
• 1/4 teaspoon black pepper
• 2 teaspoons vegetable oil
• 1 1/2 teaspoons curry powder (preferably Madras)
• 2/3 cup well-stirred canned reduced-fat coconut milk
• 1/4 cup loosely packed fresh cilantro leaves
• Accompaniment: spiced basmati rice

1. Trim tops of okra, being careful not to cut into pods.
2. Cut an X in bottom of each tomato and immerse tomatoes in a 2-quart saucepan of boiling water for 10 seconds.
3. Transfer tomatoes with a slotted spoon (save boiling water) to a bowl of ice and cold water to cool, then peel.
4. Add 1 tablespoon salt to boiling water, then add okra and cook, uncovered, until just tender, about 5 minutes.
5. Drain okra in a colander, then plunge into same ice water to stop cooking.
6. Drain okra and pat dry with paper towels.
7. Quarter tomatoes lengthwise and seed, then cut each quarter lengthwise into 1/2-inch-wide strips.
8. Puree onion, garlic, ginger, jalapeno (to taste), and 1/4 cup chicken broth in a blender.
9. Pat scallops dry and sprinkle with pepper and remaining 1/2 teaspoon salt.
10. Brush a 12-inch nonstick skillet with 1/2 teaspoon oil and heat over moderately high heat until just beginning to smoke.
11. Brown scallops in 2 batches, turning once, about 4 minutes total.
12. Transfer scallops as browned with tongs to a plate and keep warm, covered with foil.
13. (Scallops will not be cooked through.)
14. Add remaining 1 1/2 teaspoons oil to skillet and reduce heat to moderate.
15. Add puree carefully (it may splatter), then add curry powder.
16. Boil, stirring constantly, 2 minutes.
17. Add coconut milk and remaining 3/4 cup broth and bring to a simmer.
18. Add tomato strips and simmer, stirring frequently, until tomatoes are softened, 3 to 4 minutes.
19. Season sauce with salt and pepper.
20. Stir in scallops and okra and simmer until scallops are just cooked through, about 3 minutes.
21. Divide scallops, vegetables, and sauce among 4 plates and sprinkle with cilantro.

fresh okra, tomatoes, salt, onion, garlic, fresh ginger, jalapeno chile, chicken broth, necessary, black pepper, vegetable oil, curry powder, coconut milk, cilantro, accompaniment

Taken from www.epicurious.com/recipes/food/views/scallops-okra-and-tomatoes-in-coconut-curry-sauce-107017 (may not work)