|Volcano Scallops with Thai Curry Sauce|
In a small mixing bowl, combine the cornstarch and water and set aside. Heat the oil in a wok until it sizzles, coating the sides.
Add the scallops to the wok and cook for about 7 minutes, until the centers of the scallops are clear and white. Stir
occasionally. Remove to a warm plate. Add the lemongrass, ginger, chile peppers, garlic, and green curry paste to the wok and
cook for 2 to 3 minutes, stirring frequently. Add the coconut milk and soy sauce and bring to a simmer. Stir in the scallops, bok
choy, broccoli, and cornstarch mixture. Simmer for 2 to 3 minutes. Serve over rice.
From: A TASTE OF THE TROPICS by Jay Solomon, © 1991, used with permission of The Crossing Press.
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