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Thai Scallops & Spinach over Rice

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.


  • 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


  1. Combine the coconut milk, Glace de Fruits de Mer Gold®, and fish sauce in a mixing bowl.
  2. 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.
  3. 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.
  4. 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

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Classic French Stocks and Sauces