Asian Scallop Stew with Coconut, Ginger and Lime |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Serve this stew over rice or on its own as a soup. Either way, sprinkle lettuce with rice vinegar and oriental sesame oil for a light salad. Sliced blood oranges and holiday cookies will do nicely afterward. Ingredients:
12 ounces sea scallops, halved if very large |
3/4 cup canned unsweetened coconut milk |
1/2 large red bell pepper, cut into 1 x 1/4-inch strips |
1 tablespoon minced peeled fresh ginger |
3 tablespoons fresh lime juice |
1 tablespoon fish sauce (nam pla) or soy sauce |
1/4 cup thinly sliced green onions |
Directions:
1. Combine scallops, coconut milk, red bell pepper and ginger in heavy medium saucepan. Bring just to boil over medium-high heat. Reduce heat to medium-low and simmer until scallops are just opaque in center, about 5 minutes. Remove pan from heat. Mix in lime juice, fish sauce and green onions. Season to taste with salt and pepper. Ladle into bowls and serve.
|
|