Ingredients

The following ingredients have 4 Servings
  • 1 shallot, finely diced
  • 4 tablespoons white vinegar
  • 1 stalk of fresh lemongrass (about 4-5 inches), smashed
  • 2 thin slices ginger (optional)
  • 14-ounce can coconut milk (full fat is best here) 
  • 1 large lime – zest and juice
  • 1 ½ teaspoons fish sauce, plus more to taste
  • few slices red chili (optional)
  • 1 – 1 ¼ pound large scallops (about 4 ounces per person, or 3-4 large scallops )
  • 1 tablespoon coconut oil for searing (or vegetable oil)
  • salt and pepper
  • 8 leaves of fresh basil – cut into thin ribbons
  • Serve with cooked rice and sriracha.
  • Kaffir lime leaves (optional) – see notes below

Instruction

  • Put a small pot of rice to cook on stove. In a small sauce pan, simmer shallot in vinegar on low heat, until vinegar reduces almost completely, about 5 minutes.
  • Add coconut milk, ½ of the lime zest (save the rest for garnish) the smashed lemongrass and the ginger, and simmer gently on medium low heat for 5 minutes. Do not over boil. Stir in 1 ½ teaspoons fish sauce and 1 tablespoon lime juice, turn the heat off and taste. Adjust with more lime or fish sauce if you want. Add a few slices of fresh red chili for heat. Set aside and let flavors infuse while the rice is cooking.
  • Gently rinse and pat dry scallops. Season with salt and pepper.
  • In a skillet, heat coconut oil over medium heat. When the skillet is hot add the scallops and sear each side 2-3 minutes (depending on the size). When done to your liking, set aside and give a little squeeze of lime. When ready to serve, warm up the sauce just a bit, and strain.
  • Assemble the bowls. Divide rice, top with scallops, then spoon the flavorful lemongrass coconut sauce over top, garnishing with fresh basil ribbons and remaining lime zest.
  • Enjoy!