Scallops, like shrimp, are perfect for quick meals because they cook so quickly. The only danger with this dish is that if you cook them too long, the scallops will get a little tough. Err on the side of being under-done—you can always put the scallops back on the heat to cook a few more seconds. Substitute large, peeled, deveined shrimp if you’d like.
Makes 4 servings
- ½ cup water
- 2 tablespoons brown sugar
- 2 tablespoons minced fresh ginger
- 1 tablespoon Thai-style fish sauce
- 2 garlic cloves, thinly sliced
- 1 fresh red chili or small jalapeno, seeded and minced
- 1 teaspoon cracked pepper
- 1 pound large sea scallops
- ¼ cups sliced fresh Thai basil
- 1 teaspoon fresh lime juice
- 3 cups hot cooked jasmine rice
- 1 bunch green onions, thinly sliced
Combine water and next six ingredients in a large skillet over medium-high heat. Bring mixture to a boil, reduce heat, and simmer until slightly thickened, five to seven minutes.
Add scallops and cook 90 seconds on each side, basting with sauce occasionally. Remove from heat and add basil and lime juice.
Serve scallops with sauce over hot cooked rice and sprinkle with green onions.
Serving size: Approximately 2 scallops and ¾ cup rice
Calories: 291; Saturated fat: 0.2 g; Total fat: 1.3 g; Cholesterol: 37 mg; Sodium: 536 mg; Potassium: 507 mg; Carbohydrate: 48 g; Protein: 23g;