Penang Scallops & Mango with WHAT??? Cheese Ravioli? No Joke

Sometimes odd things just go together right. And when you start breaking down the individual components and compare them it all becomes clear.  Penang red curry with scallops, got that.  Scallops with cheese ravioli, sure. Curry and mango, like the beach and ocean. Mango and ravioli, the sweet ricotta cheese plays friendly with the sweet champagne mango. Penang curry with ravioli a riffing off curried noodles. See the connections. Oh, by the way I also added black beans for good measure.  Now your lesson is to connect the dots between Mexican and Asian food.

Now how to make it. It's so easy. You ain't gonna learn technique with this post. However, if you don't know how to cube a Mango let us know and I will post that technique.

Ingredients:
1 1/2 Tablespoon of Penang curry paste (make your own or use store bought - Maesri is a good brand)
1 small shallot diced
1/2 lime
1 Thai chile pepper minced
1 cup diced fresh cilantro
1 half can of coconut milk about 7-9 oz.

1/2 red pepper sliced thin
1/3 cup if black beans (not rinsed but only strained. Because I used left overs from a Mexican dish the beans had a cumin based spice flavor)
1/4 smaller bay scallops
1 Champagne mango diced into small cubes
Store bought cheese ravioli (I used Pasta Prima brand)
Peanut oil


Da Sauce
Use a 1 qt sauce pan.  Coat with oil and bring to medium.  Saute the shallot and chile until the shallot is translucent. Add Penang curry paste and saute for 1 minute more.  Add the coconut milk and stir - then add the bell pepper.  Bring it up to a low boil - don't break the sauce. It can cook for 15 minutes or so, or until you are done frying the ravioli.  If it gets a little too thick add a bit more coconut milk or some water.

Scallops
Squeeze half the lime juice from the half of lime onto the scallops. Or the juice of 1/4 of a lime.  Which ever is easier for you to imagine. Do this anytime you have 30 seconds to think about it. 

Fried Ravioli
Boil the ravioli per the manufacturers instructions. I add about 1 tablespoon of salt and equivalent oil to the water too. While that is cooking heat a oiled large skillet to medium high.  Once the ravioli is cooked drain and pat them dry. Fry them on both sides until they are lightly golden. It takes about 2-3 minutes a side.

Back to da sauce
Just before you fry the ravioli, drop the mango and cilantro into the curry sauce. Stir. Bring up the heat a little bit to return it to a very low boil.

Back to the ravioli
Plate the ravioli once golden brown

Back to the sauce
Drop in the scallops and black beans.  Cook for 1-2 minutes more depending on the size of the scallops. Nickle sized scallops at room temperature take 1 minute to cook. Do Not Overcook The Scallops Unless You Like Eating Pencil Erasers.

Final plating
Once cooked through ladle the sauce onto the ravioli and squeeze on the remaining lime juice.

Eat and wonder how the hell this worked out so well.