2 servings
Another time where I had something in the fridge I needed to use up — about a cup of coconut milk from Trader Joe’s. So I picked up some scallops, bok choy tips, and lemon grass paste at Wegman’s, and put together this dish. As usual, Kathy is polite enough to say she enjoyed it (and I did, too), and it looked good on the plate.
Ingredients
Scallops
- 1 cup of TJ’s coconut milk
- 1-2 Tbsps lemongrass paste
- 2 Tbsps slivered fresh ginger root
- 3/4 lb fresh sea scallops
Bok Choi
- 2 tsp coconut oil
- 1 lb bok choy tips
- 1 tsp galanga powder (or use garlic, if you prefer)
Preparation
Combine the coconut milk, lemongrass and ginger in a saucepan, bring to a simmer while you cook up some basmati rice. This will let the milk develop a nice flavor from the lemongrass and ginger.
Remove the hard ends from the bok choy tips, chop the remainder into 1” pieces and wash well, drying them off in a salad spinner.
Heat the coconut oil in another saucepan with the glanaga, and add the bok choy and cook through, stirring regularly.
Wash the scallops and remove the side muscles. When the rice and bok choy are nearly ready, turn up the heat on the coconut milk mixture and add the scallops. Cook for a couple of minutes until the scallops begin to split a little at the edges. Remove from heat.
Serve with a layer of rice, bok choy, and scallops on top. Ladle the scallop sauce over the plate and serve.
For reference, here are the ingredients I use:
