Recipe for Thai-Style Scallops
Serves 1-2
Servings: 0
Ingredients
- * 2 tablespoons organic coconut oil divided
- * 4 cloves garlic peeled and minced
- * 1/2 pound scallops preferably those that are sustainably harvested, rinsed and dried (cut in half, if large)
- * 2 green onions/scallions minced
- * 1 red bell pepper julienned
- * 1-2 Serrano chilies minced (you can seed them if you don't want the dish to be spicy, or leave one or both unseeded)
- * 1/3 cup organic coconut milk whole, not "lite"
- * 1/3 cup fish stock or chicken stock preferably homemade (you can use water if you don't have any stock on hand)
- * 2 tablespoons Thai fish sauce
- * 2 tablespoons fresh lime juice
- * 1 tablespoon brown sugar you can leave this out if you avoid sugar
- * 1 large handful of mung bean sprouts
- * leaves from 2 heads of baby bok choy chopped
- * 1 cup minced cilantro or basil plus more for garnish, if desired
Instructions
- 1. In a skillet or wok, heat 1 tablespoon of coconut oil. Add half of the garlic. Stir fry until it begins to brown, then remove and reserve.
- 2. Add scallops to the wok. Let brown for 1 minute, then turn over and brown on other side for 1 minute. Remove and drain in a colander. Wipe out the pan.
- 3. Add the remaining 1 tablespoon of coconut oil to the wok. Add remaining garlic, plus the scallion, red pepper, chilies (unless you want to wait to add them with the bean sprouts), coconut milk, stock or water, fish sauce, lime juice and brown sugar. Stir to dissolve the brown sugar and bring to a boil.
- 4. Add the scallops. Reduce the heat and simmer for a few minutes. Add the reserved garlic, bean sprouts, the bok choy and the cilantro and cook for 1-2 more minutes.
- 5. Serve garnished with additional cilantro, if you like...this is wonderful on its own or over rice or rice noodles.