Serve this stew over rice or on its own as a soup. Either way, sprinkle lettuce with rice vinegar and oriental sesame oil for a light salad. Sliced blood oranges and holiday cookies will do nicely afterward.
Recipe information
Yield
Serves 2, can be doubled
Ingredients
12 ounces sea scallops, halved if very large
3/4 cup canned unsweetened coconut milk
1/2 large red bell pepper, cut into 1 x 1/4-inch strips
1 tablespoon minced peeled fresh ginger
3 tablespoons fresh lime juice
1 tablespoon fish sauce (nam pla) or soy sauce
1/4 cup thinly sliced green onions
Preparation
Combine scallops, coconut milk, red bell pepper and ginger in heavy medium saucepan. Bring just to boil over medium-high heat. Reduce heat to medium-low and simmer until scallops are just opaque in center, about 5 minutes. Remove pan from heat. Mix in lime juice, fish sauce and green onions. Season to taste with salt and pepper. Ladle into bowls and serve.
