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: ½ cup (46 g) finely chopped red pepper; 2 teaspoons yellow curry paste or 2 teaspoons thick red curry paste mixed with 1 teaspoon curry powder; 1 teaspoon fish sauce (nam pla); ½ cup (125 ml) Basic Chicken Stock or store-bought; 4 tablespoons finely chopped green onions (white part only); ½ teaspoon soy sauce; 1 teaspoon palm or brown sugar; 8–10 large scallops; 1 teaspoon + 1 tablespoon high-heat cooking oil, divided; 1 cup (250 ml) coconut milk; ½ cup (125 ml) water; ½ cup (112 g) uncooked jasmine rice; 2 teaspoons minced galangal or fresh ginger; Lime wedges; 1 garlic clove, minced; Finely chopped fresh coriander leaves (cilantro) for garnish; Salt and pepper to taste

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.