by WinnieAb
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my 100 recipes »
Photo by WinnieAb
A&M's Testing Notes:
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Expand2 tablespoons organic coconut oil, divided Ask a question about this ingredient
4 cloves garlic, peeled and minced Ask a question about this ingredient
1/2 pound scallops, preferably those that are sustainably harvested, rinsed and dried (cut in half, if very large) Ask a question about this ingredient
2 green onions/scallions, minced Ask a question about this ingredient
1 red bell pepper, julienned Ask a question about this ingredient
2-3 Serrano chilies, minced (you can seed them if you don't want the dish to be very spicy, or leave one, two, or all unseeded) Ask a question about this ingredient
1/3 cup organic coconut milk (whole, not "lite") Ask a question about this ingredient
1/3 cup fish stock or chicken stock, preferably homemade (you can use water if you don't have any stock on hand) Ask a question about this ingredient
2 tablespoons Thai fish sauce Ask a question about this ingredient
2 tablespoons fresh lime juice Ask a question about this ingredient
1-2 tablespoon brown sugar Ask a question about this ingredient
1 large handful of mung bean sprouts Ask a question about this ingredient
leaves from 2 heads of baby bok choy, chopped Ask a question about this ingredient
1 cup minced cilantro, plus more for garnish, if desired Ask a question about this ingredient
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.
Ask a question about this stepAdd 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.
Ask a question about this stepAdd 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.
Ask a question about this stepAdd 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.
Ask a question about this stepServe garnished with additional cilantro, if you like...this is wonderful on its own or over rice or rice noodles.
Ask a question about this stepHey Winnie - I knew I could count on you to do something fresh and fabulous with scallops. I can't wait to try this dish soon. A beautiful dish and a lovely photo to boot.
As soon as I get a new computer and resume my life, this is the recipe first on the list - looks SO good. Thumbs up!
This is absolutely gorgeous. I'm going to have to make this soon.
Oh my, looks and sounds delicious!
Gorgeous! Love everything about this recipe. Mmmmmmmmmm!!!!
Thanks AntoniaJames! I believe it really does deserve all the m's!
i just finished eating this dish. it was delightful! my girlfriend kept commenting on how all the flavors were so clean and bright. this is going into the rotation for sure! thanks, Winnie!