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Seared Scallops with Coconut Lemongrass Sauce
Ingredients
- 1 shallot, finely diced
- 4 tablespoons white vinegar
- 1 stalk of fresh lemongrass (about 4–5 inches), smashed
- 2 thin slices ginger (optional)
- 1 can coconut milk
- 1 large lime – zest and juice
- 1 ½ teaspoons fish sauce, plus more to taste
- few slices red chili (optional)
- 1 – 1 ¼ pound large scallops (about 4 ounces per person, or 3–4 large scallops )
- 1 tablespoon coconut oil for searing (or vegetable oil)
- salt and pepper
- 8 leaves of fresh basil – cut into thin ribbons
- Serve with cooked rice and sriracha.
- Kaffir lime leaves (optional) – see notes below
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