Mahogany Sea Scallops In Coconut Broth

Serves: 4
Total Calories: 320


2/3 (6-ounce) package rice noodle (2 skeins)
12 wild-caught large sea scallops (about 1 pound), trimmed
2 tablespoons teriyaki sauce
1/3 cup water
1 cube fish-flavored bouillon (large)
1 (13-ounce) can coconut milk, light or regular
1 teaspoon Chinese chili paste, with garlic
1/4 teaspoon dried ground lemongrass, such as Thai Kitchen
1/2 teaspoon toasted sesame oil
1 tablespoon chopped cilantro
No-stick spray oil
1 lime, cut into 4 wedges


Place a large iron skillet on the lowest rack in an oven heat the oven to 500°F.

Meanwhile, place the noodles in a large bowl and cover with very hot tap water stir to moisten and soak until softened, about 15 minutes. Toss the scallops in the teriyaki sauce in a separate bowl.

At the same time, heat the water to boiling in a saucepan add the bouillon cube and stir until dissolved. Add the coconut milk, chili paste, and lemongrass and heat until boiling. Reduce the heat to a simmer and stir in the sesame oil and cilantro keep warm.

Remove the hot skillet from the oven, using a thick pot holder. Spray the bottom of the skillet with oil, and arrange the scallops, flat-sides down, in the skillet, leaving as much space between them as possible. Return the skillet to the oven and roast the scallops for 5 minutes. Turn the scallops over and roast for 1 minute more.

To serve, drain the noodles and place a small pile on each of 4 dinner plates (or use wide, shallow bowls). Top each with a portion of the coconut broth and 3 scallops. Garnish each with a lime wedge.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 320
Calories from Fat: 194

This Mahogany Sea Scallops In Coconut Broth recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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