Tuesday, September 16, 2008

Scallops in Coconut Basil Sauce

This recipe reminds me of vacations on the coast and hot summer days full of fresh seafood. As usual, I insist you use dry scallops in this recipe...no one likes a scallop artificially plumped with chemicals.
Scallop Recipe from Lobster Gram
  • 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
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. 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 1/2 cups. Stir in fish sauce and basil; spoon over scallops.

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