Scallops, Okra, and Tomatoes in Coconut Curry Sauce

Ingredients

• 4 servings accompaniment: spiced basmati rice 
• 0.3 teaspoon pepper black
• 0.7 cup well-stirred coconut milk canned reduced-fat
• 1.5 teaspoons curry powder (preferably Madras)
• 1 cup chicken broth fat-free low-sodium
• 0.3 cup cilantro leaves fresh loosely packed
• 1 inch ginger fresh peeled chopped
• 1 large garlic clove chopped
• 2 teaspoons jalapeño chile fresh minced (including seeds)
• 0.5 pound okra fresh
• 1 small onion chopped
• 1 pound plum tomatoes 
• 1 tablespoon salt 
• 1.3 pound sea scallops 
• 2 teaspoons vegetable oil 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• blender
• aluminum foil
• slotted spoon
• tongs
• colander

Directions

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. Purée onion, garlic, ginger, jalapeño (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. Brown scallops in 2 batches, turning once, about 4 minutes total.
11. Transfer scallops as browned with tongs to a plate and keep warm, covered with foil. (Scallops will not be cooked through.)
12. Add remaining 1 1/2 teaspoons oil to skillet and reduce heat to moderate.
13. Add purée carefully (it may splatter), then add curry powder. Boil, stirring constantly, 2 minutes.
14. Add coconut milk and remaining 3/4 cup broth and bring to a simmer.
15. Add tomato strips and simmer, stirring frequently, until tomatoes are softened, 3 to 4 minutes. Season sauce with salt and pepper.
16. Stir in scallops and okra and simmer until scallops are just cooked through, about 3 minutes. Divide scallops, vegetables, and sauce among 4 plates and sprinkle with cilantro.
17. Each serving contains about 239 calories and 8 grams fat.
18. Self