Pan Seared Scallops on Coconut Rice

Name: Pan Seared Scallops on Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 6 as part of a multi-course meal
Cuisine: Thai
Ingredients: 4 tablespoons finely chopped green onions (white part only); ½ cup (112 g) uncooked jasmine rice; ½ teaspoon soy sauce; 1 teaspoon fish sauce (nam pla); Lime wedges; 1 garlic clove, minced; 2 teaspoons minced galangal or fresh ginger; 2 teaspoons yellow curry paste or 2 teaspoons thick red curry paste mixed with 1 teaspoon curry powder; ½ cup (125 ml) water; 8–10 large scallops; 1 cup (250 ml) coconut milk; Finely chopped fresh coriander leaves (cilantro) for garnish; ½ cup (125 ml) Basic Chicken Stock or store-bought; Salt and pepper to taste; 1 teaspoon + 1 tablespoon high-heat cooking oil, divided; ½ cup (46 g) finely chopped red pepper; 1 teaspoon palm or brown sugar

Preparation info

Serves
6
as part of a multi-course meal

Difficulty
Easy
Ready in
45 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

My late mother always taught me to serve scallops when I didn’t know what to make for a dinner party because they’re easy to make but always make your friends feel special. If you’re looking for a simple, yet elegant dish to serve at your next dinner party, this is it. Impress your dinner guests or treat your family with these scallops which are sweet, mild, and tender, basking in a sublime sauce over fragrant coconut rice.

Ingredients

Asia
Thailand
Dinner
South East Asia

Ingredients

Method