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Thai Scallops & Spinach over Rice
Description
This one-dish main course has the glamorous style of today's top chefs: succulent scallops, ribbons of baby spinach, and rice chosen from a rainbow of possible choices in a truly extraordinary sauce.Ingredients
Serves
4
- 3/4 cup canned coconut milk
- 1 1/2 ounces Glace de Fruits de Mer Gold®
- 2 tablespoons Thai fish sauce
- 1 tablespoon peanut or vegetable oil
- 1 pound large sea scallops, cleaned if necessary, blotted dry
- 7 ounces baby spinach leaves, washed, stemmed, and cut into strips
- 2 tablespoons fresh lime juice
- 2 scallions, including green parts, finely chopped
- 1 jalapeño chile, seeded and minced, or as desired to taste
- Salt
- Ground black pepper
- 2 cups cooked japonica, mahogany, basmati, or other flavorful rice, heated
- Toasted coconut shreds for garnish
Methods/steps
- Combine the coconut milk, Glace de Fruits de Mer Gold®, and fish sauce in a mixing bowl.
- Heat the oil in a large skillet over high heat until it is almost smoking. Add the scallops in a single layer and cook until they are golden brown on the bottom, about 1 minute. Turn and cook 1 minute longer.
- Add the spinach, stir a couple of times, then stir in coconut milk mixture, and bring to a boil. Add the lime juice, scallions, and jalapeño. Season to taste with salt and pepper, if needed.
- Place a 1/2-cup mound of rice in the center of 4 wide soup plates. Divide the scallops and spinach among plates, drizzle on coconut sauce, and serve garnished with toasted coconut shreds.
Additional Tips
Wine Pairing: An off-dry Riesling (especially German), Gewurtztraminer, or a lightly oaked California Chardonnay.