On “Hungry for More,” we try to bring our viewers to places in the Fargo-Moorhead area and give them a behind-the-scenes view of some of the best restaurants, a glimpse and taste into what the customers normally wouldn’t know or see.

This week, ‘Hungry for More’ host Jim Manney wanted to show a little more of a place that some Forum readers may already be familiar with. Our very own “Lost Italian’s” kitchen, with Tony Nasello of Sarello’s.

Chef Tony shows us his restaurant’s famous Red Curry Scallops.

While the scallops are the “filet mignon of the sea,” as Tony would say, the red curry sauce is really what gives this dish the delicious zing that makes it a fan favorite.

While some of the ingredients may seem foreign to you, they are all available in our area and in our grocery stores. The red curry paste, coconut milk, clam juice and fish sauce may not be used in your everyday cooking, but they really bring out some of the best flavors. It’s really easy to make, with a short cooking time and simple directions. You end up with an amazing dish with a spicy Thai zing you didn’t know this “Lost Italian” could bring to the table.

Red Curry Scallops:

Makes: 4 to 6 appetizer servings

All ingredients for this recipe are available at the Hornbacher’s on 32nd Ave.

Red Curry Sauce:

1 small can or jar of red curry paste
16 ounces coconut milk
2 ounces fish sauce
2 ounces clam juice
1 ounces heavy cream
1 ounces lime juice
¼ cup sugar

Using a medium-sized sauce pan, combine all ingredients over medium-high heat and bring to a simmer. Add a half-cup of the roux (flour and butter mixture for thickening, below), and whisk until the roux is incorporated and the sauce has thickened. Use immediately or store in the refrigerator for up to 2 weeks.

Roux:

½ cup butter, shortening, lard or vegetable oil (the more flavorful the fat, the better the roux)
½ cup flour

Melt the butter in a medium sauce pan and stir in the flour. Cook for 10-15 minutes, stirring constantly until a light straw color is achieved. Use immediately or store in the refrigerator for up to 2 weeks.

Scallops:

12-15 sea scallops
1 red onion, cut into half-inch thick slices
1 cup shiitake mushrooms, quartered (any mushroom will work)
1 cup carrots, julienne (sliced into thin strips)
1 cup sugar snap peas, whole
2 tablespoons fresh basil, chiffonade (cut into thin strips)
1 tablespoon vegetable oil

Using a large sauté pan over medium heat, pour in the vegetable oil and add the red onions. Cook for two minutes. Add the scallops, and cook for another two minutes. Add the red curry sauce and cook for 3-4 minutes. Finish by adding the vegetables and basil, stirring to ensure all ingredients are hot, and cook for another two minutes. When done, the sauce should be velvety smooth; not as thick as a cream sauce, but thicker than a broth. Pour into serving bowls, serve and enjoy!

Tony’s Tip: To make sure that all the vegetables are crunchy, or al dente, add any vegetables that may take longer to cook, like carrots and onions, first. More delicate ingredients, like mushrooms and sugar snap peas, or shrimp (if using instead of scallops) should be added toward the end because they will cook faster.