Skip to content
METRO LogoMETRO Logo
Sign inMetro Niagara Falls

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Niagara Falls

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

$45 off on your first 3 online orders*. Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Buttercup Squash Curry and Braised Scallops https://www.metro.ca/userfiles/image/recipes/curry-aux-petoncles-et-a-la-courge-buttercup-10176.jpg PT20M PT15M PT35M
Place cubed squash in a saucepan full of cold water, and bring to a boil.Cook for 5 minutes. Drain and set aside.Bring salt water to a boil and blanch broccoli florets. Drain and set aside.In a large frying pan, heat 1 tsp. of sesame oil.Braise scallops 1 minute on one sideTurn them over and cook 30 seconds.Remove from stove.Heat remaining sesame oil and add curry paste. Stir.Sear red pepper strips 2 minutes.Add cubed squash and stir.Reduce heat, add brown sugar, fish sauce, orange peel and orange juice.Stir in broccoli, scallops, coconut milk and sriracha sauce.Simmer 1 minute and remove from heat.Add cilantro and cashew nuts.
4
4 2 4 4
2 cup (500 mL) Buttercup squash, peeled and cubed 1 1/2 cup (375 mL) broccoli florets 2 tsp. (10 mL) sesame oil 300 g U10 scallop (about 12) 1 Tbsp. (15 mL) yellow curry paste 1 large red bell pepper, cut into strips 1 tsp. (5 mL) brown sugar 1 tsp. (5 ml) fish sauce zest of one orange 1 Tbsp. (15 mL) orange juice 1 cup (250 mL) coconut milk 1 tsp. (5 ml) sriracha hot sauce 2 Tbsp. (30 mL) fresh cilantro, chopped 1/3 cup (85 mL) roasted cashew nuts, crushed salt
Buttercup Squash Curry and Braised Scallops

Buttercup Squash Curry and Braised Scallops

Rate this recipe
2 Votes
4
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 cup
    (500 mL)
    Buttercup squash, peeled and cubed
  • 1 1/2 cup
    (375 mL)
    broccoli florets
  • 2 tsp.
    (10 mL)
    sesame oil
  • 300 g
    U10 scallop (about 12)
  • 1 Tbsp.
    (15 mL)
    yellow curry paste
  • 1
    large red bell pepper, cut into strips
  • 1 tsp.
    (5 mL)
    brown sugar
  • 1 tsp.
    (5 ml)
    fish sauce

  • zest of one orange
  • 1 Tbsp.
    (15 mL)
    orange juice
  • 1 cup
    (250 mL)
    coconut milk
  • 1 tsp.
    (5 ml)
    sriracha hot sauce
  • 2 Tbsp.
    (30 mL)
    fresh cilantro, chopped
  • 1/3 cup
    (85 mL)
    roasted cashew nuts, crushed

  • salt
Imprimer ma sélection

Preparation

Place cubed squash in a saucepan full of cold water, and bring to a boil.

Cook for 5 minutes. Drain and set aside.

Bring salt water to a boil and blanch broccoli florets. Drain and set aside.

In a large frying pan, heat 1 tsp. of sesame oil.

Braise scallops 1 minute on one side

Turn them over and cook 30 seconds.

Remove from stove.

Heat remaining sesame oil and add curry paste. Stir.

Sear red pepper strips 2 minutes.

Add cubed squash and stir.

Reduce heat, add brown sugar, fish sauce, orange peel and orange juice.

Stir in broccoli, scallops, coconut milk and sriracha sauce.

Simmer 1 minute and remove from heat.

Add cilantro and cashew nuts.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.