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Home > Recipes > With Classic Seafood Stock
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Thai Scallops & Spinach over Rice
Serves 4
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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.
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Ingredients:
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- ¾ c. (190ml) canned coconut milk
- 1½ oz. (45g) Glace de Fruits
de Mer Gold®
- 2 T. (30 ml) Thai Fish Sauce
- 1 T. (15 ml) Peanut or Vegetable oil
- 1 lb. (450 g) large sea scallops, cleaned if necessary, blotted dry
- 7 oz. (220 g) baby spinach leaves, washed, stemmed, and cut into strips
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- 2 T. (30 mL) Fresh Lime Juice
- 2 scallions, including green parts, finely chopped
- 1 jalapeño chile, seeded and minced
- Freshly ground black pepper to taste
- 2 c. (475 mL) cooked japonica, mahogany, basmati, or other flavorful rice, heated
- Toasted coconut shreds, to garnish, optional
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Combine coconut milk, Glace de Fruits de Mer
Gold®, and fish sauce. Heat oil in a large skillet over high heat until almost smoking. Add scallops in a single layer and cook until golden brown on bottom, about 1 minute. Turn and cook 1 minute longer. Add spinach, stir a couple of times, then pour in coconut mixture, and bring to a boil. Add lime juice, scallions, chile, and pepper. Taste to adjust flavors and turn off heat. Place a ½-cup mound of rice in the center of 4 wide soup plates. Divide scallops and spinach among plates, drizzle on coconut, and serve.
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