Poached Scallops in Coconut Basil Broth

Source: Micki Seibel, March 2013

Source: Micki Seibel, March 2013

Cook Time

Prep time: 10
Cook time: 10
Ready in: 20
Yields: Serves 4-6 as an appetizer or 3 as a main dish

Ingredients

Source: Micki Seibel, March 2012

Source: Micki Seibel, March 2012

  • 12 sea scallops
  • 1/2 cup coconut milk
  • 2 cloves garlic, chopped
  • 1 lime, juice and zest
  • 1″ fresh ginger, peeled and grated
  • 1 tsp Thai fish sauce
  • 1/4 cup fresh basil, chopped
  • kosher salt and fresh ground black pepper, to taste

Directions

  1. Lightly salt and pepper the scallops.
  2. In a large saute pan, combine the coconut milk, garlic, lime juice and zest, ginger, and thai fish sauce and bring to a boil.
  3. Add the scallops, reduce heat, and simmer for 10 minutes turning once.
  4. With 2 minutes remaining in the simmer, add the fresh chopped basil.
  5. To serve, place the scallops on a plate and spoon the sauce on the top. Garnish with fresh basil.

How to Not Screw It Up

  1. It’s important to add the fresh basil nearer the end of cooking. Fresh herbs do not stand up well to long, hot cooking. In order to get maximum flavor from the basil, save it for the last couple of minutes.
  2. If you want to add some spice to this dish, whisk in thai curry paste along with the other ingredients at the beginning.
  3. Despite my current photo, I learned that the best way to serve this is over black rice. The coconut milk sauce is so flavorful, that you need something with which to soak it up. The next time I make this, I might try tossing sautéed greens (such as chopped spinach) with black rice, topping with the scallops, and make a single meal in one dish.