Scallops in Coconut-Basil Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 (14-ounce) cans unsweetened coconut milk |
1 tablespoon grated fresh ginger |
1/4 cup fresh lime juice |
1/4 teaspoon ground red pepper |
2 pounds sea scallops |
1 tablespoon fish sauce |
2 tablespoons chopped fresh basil |
Directions:
1. Combine first 4 ingredients in a 12-inch, straight-sided skillet; bring to a boil. Reduce heat to medium-low or until mixture simmers. Add scallops; cover and poach at a light simmer, adjusting heat as necessary, for 8 minutes or until scallops turn opaque.
2. Using a slotted spoon, remove scallops from skillet; place in a shallow dish or individual serving bowls. Cover with foil. Boil coconut-milk mixture over high heat, uncovered, for 10 to 15 minutes or until reduced to 1 1/2cups. Stir in fish sauce and basil; spoon over scallops.
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