Scallops- Coconut Jasmine Rice- Grilled Bok Choy- Coconut Thai Curry Sauce
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Submitted by William H. Myers, IV, CEC
5ea, U-10 Scallops
2oz Blended Oil
1/2 Head Baby Bok Choy
1C Jasmine Rice
1/2C Coconut Milk
2C Coconut Milk
1T Red Curry Paste
1T Fish Sauce
2T Brown Sugar
Combine 2C Coconut Milk, Red Curry Paste, Fish Sauce, and Brown Sugar into a sauce pot and simmer till sugar is dissolved and flavors are combined. 15-20 minutes.
In another pot, add rice, coconut milk and water, simmer till all liquid is absorbed and rice is light a fluffy.
Wash Bok Choy to get all sand out. spray with oil and salt and pepper and grill.
In a sautee pan on high heat, sear off the scallops till golden on one side. Flip each scallop and hit pan with cold whole butter. Continue to spoon the melting butter over the scallops as the butter turns brown till done.
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