Thai Scallops & Spinach over Rice
Category
Gourmet Restaurant Meals
Servings
4
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
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3/4 cup canned coconut milk
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1 1/2 ounces Glace de Fruits de Mer Gold®
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2 tablespoons Thai fish sauce
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1 tablespoon peanut or vegetable oil
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1 pound large sea scallops, cleaned if necessary, blotted dry
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7 ounces baby spinach leaves, washed, stemmed, and cut into strips
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2 tablespoons fresh lime juice
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2 scallions, including green parts, finely chopped
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1 jalapeño chile, seeded and minced, or as desired to taste
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Salt
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Ground black pepper
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2 cups cooked japonica, mahogany, basmati, or other flavorful rice, heated
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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