Scallops in Basil-Coconut Sauce |
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Prep Time: 5 Minutes Cook Time: 23 Minutes |
Ready In: 28 Minutes Servings: 6 |
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Adapted from one of the Southern Living Cookbooks with some minor changes. Ingredients:
2 lbs fresh raw sea scallops |
28 ounces unsweetened coconut milk |
1/4 cup lime juice (i prefer the lime) or 1/4 cup lemon juice (i prefer the lime) |
1 tablespoon ground ginger |
1/4 teaspoon white pepper |
2 tablespoons chopped fresh basil |
1 tablespoon fish sauce, plus |
1 teaspoon fish sauce |
Directions:
1. In a large skillet, combine coconut milk, lime juice, ginger, and white pepper and bring to a boil.
2. Reduce heat to med-low to simmer. Add scallops. Cover and simmer for about 8 minutes or until scallops are opaque.
3. Remove scallops with a slotted spoon and place in a shallow dish. Keep warm by covering w/ foil.
4. Meanwhile, boil remaining coconut milk mixture over high heat for 10-15 minutes or until reduced to 1 1/2 cups.
5. Stir in basil and fish sauce. Pour over the cooked scallops.
6. Serve.
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