Scallops Poached in Thai Coconut Curry Broth
Dr. Mark Hyman
1 hour 10 mins
2 cups organic low-sodium chicken stock or broth 2 (15-ounce) cans unsweetened lite coconut milk 1 cup coconut juice ½ cup sliced onion (about ½ small onion) 1 medium clove garlic, sliced 1 teaspoon Thai Kitchen Red Chili Paste 2 generous tablespoons peeled, sliced fresh ginger 1 large stalk of lemongrass, tough outside layer removed, thinly sliced. 1 teaspoon finely grated lime zest 2 teaspoons fresh lime juice 1½ pounds sea scallops 2 cups cooked brown basmati rice In a large saucepan, combine the chicken stock or broth, coconut milk, coconut juice, onion, garlic and red chili past. Bring to a simmer and cook over medium-low heat for 30 minutes. Add the ginger and lemongrass and simmer for 20 minutes, until reduced to approximately 4 cups. Strain the broth and discard the solids. Add the lime zest and lime juice. Heat the broth to a simmer and add the scallops. Cook for about 2 minutes, until just opaque in the center. Cook time will vary depending on the size of the scallops. Serve the scallops and broth in bowls on a bed of brown basmati rice.
Good Food Buzz at http://www.goodfoodbuzz.com/2012/07/02/scallops-poached-in-thai-coconut-curry-broth/