Asian Scallop Stew with Coconut, Ginger and Lime Recipe

Asian Scallop Stew with Coconut, Ginger and Lime Recipe

  • 12 ounces sea scallops, halved if very large
  • 3/4 cup canned unsweetened coconut milk
  • 1/2 large red bell pepper, cut into 1 x 1/4-inch strips
  • 1 tablespoon minced peeled fresh ginger
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fish sauce (nam pla) or soy sauce
  • 1/4 cup thinly sliced green onions
  1. Combine scallops, coconut milk, red bell pepper and ginger in heavy medium saucepan. Bring just to boil over medium-high heat. Reduce heat to medium-low and simmer until scallops are just opaque in center, about 5 minutes. Remove pan from heat. Mix in lime juice, fish sauce and green onions. Season to taste with salt and pepper. Ladle into bowls and serve.
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