Thai Sea Scallops with Coconut Cream Sauce
Perfectly seared scallops in a fragrant coconut cream sauce with Thai spices. An impressive dinner that's surprisingly quick and totally unforgettable. I love pairing this dish with a simple Asian slaw on the side. Have your side dish complete; serve the scallops immediately.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4 servings
Ingredients
- 1 1/4 poundslarge sea scallops
- milk
- 1 cupjasmine or sushi rice
- 2 kaffir lime lives -- cut in half
- 2 tablespoonsfinely chopped green onions
- 4 tablespoonsrice vinegar
- 1 14 ouncecan coconut cream -- coconut milk will work but will be thinner
- 1 large lime -- zested and juiced
- 1 stalk fresh lemongrass -- 4 to 5 inches (smashed)
- 1 kaffir lime leaf (sliced)
- 1 1- inchpiece gingerroot (finely sliced)
- 1 tablespoonfish sauce -- 3 shrimp or crab brand is my favorite
- 1 Thai chili or any small hot red pepper (seeded, and sliced lengthwise)
- 1 tablespoonlime juice -- from reserved
- 1 tablespoonpalm sugar -- brown sugar if palm sugar isn't available
- Kosher salt and freshly ground black pepper
- 2 tablespoonscoconut or canola oil
- reserved lime zest
- 1/3 cupfinely sliced fresh basil and cilantro leaves -- optional
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Remove the side-muscle from each scallop. The side-muscle is the little rectangular tag of tissue on the side of the scallop. Don't worry if you miss one; they are edible but tougher than the rest of the scallop. Just pinch it off and discard. (Sometimes, they wash away during harvesting.) Put your scallops in a non-reactive bowl and cover them with milk. Soak them for one hour. Cook your rice according to the manufacturer's directions adding lime leaves to the cooking water. Prepare all of your ingredients.
- 2
In a small saucepan, simmer the green onions in the vinegar over low heat until the vinegar is almost gone, about .
- 3
Add in the coconut cream, half of the lime zest (reserve the rest for garnishing), the lemongrass, kaffir lime leaf, and ginger. Simmer gently on low heat for . (Do not boil.) Stir in the fish sauce, the Thai chili, lime juice, and the palm sugar. Turn off the heat. Taste, and add more fish sauce, lime juice, or palm sugar if necessary. Set aside.
- 4
Remove the scallops from the milk and pat them dry with paper towels. Season them with salt and pepper.
- 5
In a heavy-bottomed skillet, heat the coconut oil over medium heat. When hot, add the scallops leaving an inch between each of the scallops. If you don't get an immediate sizzle when you add your first scallop, the pan needs to heat longer. Work in batches if necessary to maintain the distance between the scallops. Sear the scallops for before turning. They should be browning. Sear on the second side for until the scallop is cooked just through Cook to an internal temperature of 115∫F--the residual heat will bring them up to 125∫F. When done, they will be firm but still soft. Set them on a plate and give them a drizzle of lime juice. Note: Scallops can overcook and become tough quickly.
- 6
Warm the sauce.
- 7
Divide the rice among four bowls. Top the rice with the scallops and spoon the lemongrass coconut cream sauce over the top, avoiding the lemongrass and large chunks of ginger. Top with fresh herb ribbons and the remaining lime zest.