It’s December 17, 2009 and 8 days before Christmas. We are continuing our countdown recipe blog. I love this time of year as we enjoy spending time with family and friends, sitting around enjoying great food, and of course, great wine.
I want to introduce you to a new friend of mine, Maria Vieages. Maria started Maria’s Multi Regional Cuisine in New Orleans on February 13, 1997 and built a small café, upscale takeout and catering business to a staff of 42, catering off premise events of up to 2400 persons. Her personal chef clients include Rue McClanahan for whom she has cooked on several occasions. In August 2005, Maria lost her entire business in Hurricane Katrina with zero recovery from her insurance company or the government. On September 17, 2006 Maria moved to Sonoma County and started Maria’s Multi Regional Cuisine on February 14, 2007.
Maria is producing her own cooking show , “RealMaria” which airs on Santa Rosa Cable Access. Maria auditioned for – The Next Food Network Star, Season 6 and hosts a weekly food talk radio show: Maria’s Non Pompous Food Talk.
Maria continues to grow as a caterer, educator and private chef because of her diversity and ability to connect with people. Maria continues to study cuisine from all over the world due to her philosophy “We all have different roots yet are all connected”. Maria’s roots are Italian, Portugese and Canary Islander.
Maria was kind enough to share this recipe with us that pairs well with Passaggio Unoaked Chardonnay.
Seared Scallops with Red Curry
12- U 10 Scallops
½ can Coconut Milk
Red Curry Paste
1 bunch of Cilantro
Heat olive oil in heavy skillet ( preferably cast iron). Pat scallops dry and sprinkle with salt. When oil is hot, sear scallops until top is brown. Remove from heat to a baking pan if you cannot fit all 12 in the skillet at once. When all 12 are seared, place them in a 400 degree oven for approximately 2-3 minutes. Combine cornstarch with hot water and put aside. In a small pot, heat coconut milk and add curry paste a little at a time until you achieve desired spiciness. Add cornstarch a small amount at a time until the mixture is thick. Spoon red curry sauce on plate, top with scallops
and a sprig of cilantro.
Visit Maria’s website: http://www.mariasmrc.com/
You can follow Maria on Facebook -@ Maria’s Cuisine and follow her on twitter @realmaria1