Recipe courtesy of Mountain Trek

Ingredients

  • 16‐20 large scallops
  • 1 c. red onion – cut very finely
  • 3 garlic cloves – minced
  • ¾ tsp. toasted sesame oil
  • ¼ tsp. cooking oil
  • ⅛ tsp. Chinese five spice powder
  • ½ tsp. dried ginger
  • ½ Tbs. tamari
  • ¼ tsp. lemon zest
  • ¼ tsp. lime zest
  • 1 tsp. fresh lime juice
  • ¾ tsp. Chinese hot sauce
  • 2 Tbs. finely chopped fresh cilantro
  • ⅓ c. canned coconut milk

Instructions

  1. Sauté onions, ginger and garlic in oils with the five spice and tamari, until onions are soft.
  2. Add cilantro & zests and sauté 5 minutes more.
  3. Blend coconut milk with Chinese hot sauce. Pour over sautéed onion mixture – heat slowly.
  4. Use ½ of the sauce for cooking the scallops in large pan.
  5. Cook scallops until just white from translucent.
  6. Do not overcook.

Notes

Serve with

  • Baby Bok Choy – (1 per person) – halved and blanched lightly
  • Snow peas – (5 per person) – blanched lightly
  • Red pepper – (1/3 c. per person) – stir fried briefly

    • To serve

    • Place veggies in serving dishes, lay scallops over them. Pour remaining lime sauce over and serve.

    Portions

    • Women 4 scallops & 2 tbs. Sauce, 1 Bok Choy, 5 Snow peas & 1/3 c. Red pepper
    • Men ‐ 5 scallops & 3 Tbs. sauce, 1 Bok Choy, 5 Snow peas & 1/3 c. Red pepper

      • Nutrition Information

    • Serving size: 4

[wpurp-searchable-recipe]Malaysian Lime Coconut Scallops – – – [/wpurp-searchable-recipe]

Latest posts by Healing Lifestyles & Spas Team (see all)