sauce
3/4 cup canned coconut milk
1.5 oz. prepared seafood stock reduction
or
1 cup seafood stock reduced on the stove to 1/4 cup
2 tablespoons Thai Fish Sauce
scallops
1 tablespoon Peanut oil
1 pound large sea scallops, cleaned if necessary, blotted dry
7 oz. baby spinach leaves, washed, stemmed, and cut into strips
2 tablespoons Fresh Lime Juice
2 scallions, including green parts, finely chopped
1 jalapeño chile, seeded and minced
Freshly ground black pepper to taste
2 cups cooked jasmine rice, heated
Toasted coconut shreds, to garnish, optional
Combine coconut milk, seafood stock reduction, and fish sauce. Heat oil in a large
skillet over high heat until almost smoking. Add scallops in a single layer and cook until golden brown on
bottom, about 1 minute. Turn and cook 1 minute longer. Add spinach, stir a couple of times, then pour in
coconut mixture, and bring to a boil. Add lime juice, scallions, chile, and pepper. Taste to adjust flavors
and turn off heat. Place a 1/2-cup mound of rice in the center of 4 wide soup plates. Divide scallops and
spinach among plates, drizzle on coconut, and serve.
Serves 4
wine suggestion
Rich, oaky dry white such as Chardonnay from California or Australia. This will cope with the coconut milk.
|
|
|
