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Volcano Scallops with Thai Curry Sauce
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    Volcano Scallops with Thai Curry Sauce

  • 1 tsp. cornstarch
  • 1 tsp. water
  • 2 Tbl. peanut oil
  • 1 pound sea scallops
  • 2 tsp. minced fresh lemongrass
  • 2 tsp. minced fresh ginger
  • 2 to 3 chile peppers, minced
  • 2 cloves garlic, minced
  • 2 tsp. green curry paste
  • 1 cup coconut milk, fresh or canned, unsweetened
  • 3 Tbl. soy sauce
  • 1 cup bok choy
  • 6 to 8 broccoli florets
  • 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.
    Makes 3 to 4 servings

    From: A TASTE OF THE TROPICS by Jay Solomon, 1991, used with permission of The Crossing Press.
    Posted By:CompuCook website
    Post Date: 12/11/97

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