SCALLOPS IN BASIL-COCONUT SAUCE

Scallops in Basil-Coconut Sauce image

Provided by Parsley

Categories Coconut

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 8

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2 lbs fresh raw sea scallops
28 ounces unsweetened coconut milk
1/4 cup lime juice (I prefer the lime) or 1/4 cup lemon juice (I prefer the lime)
1 tablespoon ground ginger
1/4 teaspoon white pepper
2 tablespoons chopped fresh basil
1 tablespoon fish sauce, plus
1 teaspoon fish sauce

Steps:

In a large skillet, combine coconut milk, lime juice, ginger, and white pepper and bring to a boil.
Reduce heat to med-low to simmer. Add scallops. Cover and simmer for about 8 minutes or until scallops are opaque.
Remove scallops with a slotted spoon and place in a shallow dish. Keep warm by covering w/ foil.
Meanwhile, boil remaining coconut milk mixture over high heat for 10-15 minutes or until reduced to 1 1/2 cups.
Stir in basil and fish sauce. Pour over the cooked scallops.
Serve.

Nutrition Facts : Calories 616.7, Fat 45.7, SaturatedFat 39.1, Cholesterol 75, Sodium 856.7, Carbohydrate 13.8, Fiber 0.3, Sugar 0.5, Protein 42.9