Jungle Prince Scallops

Name: Jungle Prince Scallops
Cuisine: American
Ingredients: 1 pound bay scallops; Clam juice or seafood stock (optional); Clam juice or seafood stock (optional); 2 tablespoons peanut oil; 2 garlic cloves, minced; 1 tablespoon chopped fresh lemongrass; 2 teaspoons peeled and minced fresh ginger; 2 teaspoons Thai green curry paste, or more to taste; 1 cup canned unsweetened coconut milk (not cream of coconut); 1 cup canned unsweetened coconut milk (not cream of coconut); 1 tablespoon Asian fish sauce or 2 tablespoons reduced-sodium soy sauce; 1 tablespoon Asian fish sauce or 2 tablespoons reduced-sodium soy sauce; 1 cup shredded bok choy or napa cabbage; 1 cup shredded bok choy or napa cabbage; ½ cup chopped fresh basil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

A Hawaiian Thai specialty, jungle prince curry tastes as intriguing as it sounds.

Ingredients

1 pound bay scallops
Clam juice or seafood stock (optional)
2 tablespoons peanut

Americas
Asia
United States
Thailand
Hawaii
Fish course
Pescatarian

Method

Prepare the smoker for barbecuing, bringing the temperature to 180°F to 200°F.
If the scallops aren’t moist and plump, soak them for about 10 minutes in enough clam juice or seafood stock to cover.
Arrange the scallops on a small grill rack or baking sheet. Smoke as far from the fire as possible until just barely cooked through and opaque, 10 to 15 mi