Thai Scallops & Spinach over Rice
Serves 4
Ingredients:
- 3/4 cup canned coconut milk
- 1.5 oz. Glace de Fruits de Mer Gold or reduced homemade seafood glace
- 2 Tbl. Thai fish sauce
- 1 Tbl. peanut or vegetable oil
- 1 lb. large sea scallops, cleaned if necessary, blotted dry
- 7 oz. baby spinach leaves, washed, stemmed, and cut into strips
- 2 Tbl. fresh lime juice
- 2 scallions, including green parts, finely chopped
- 1 jalapeņo chili, seeded and minced
- Freshly ground black pepper to taste
- 2 cups. cooked japonica, mahogany, basmati, or other flavorful rice, heated
- Toasted coconut shreds, to garnish, optional
Proceedure:
Combine coconut milk, Glace de Fruits de Mer Gold, and fish sauce. Heat oil in a large skillet over high heat until almost smoking. Add scallops in a single layer and cook until golden brown on bottom, about 1 minute. Turn and cook 1 minute longer.
Add spinach, stir a couple of times, then pour in coconut mixture, and bring to a boil. Add lime juice, scallions, chili, and pepper. Taste to adjust flavors and turn off heat.
Place a 1 /2-cup mound of rice in the center of 4 wide soup plates. Divide scallops and spinach among plates, drizzle on coconut, and serve.
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