notes
1. To prepare the sauce, heat oil in a heavy medium saucepan over medium-low heat. Add shallots, lemongrass and chili and saut? until shallots are translucent, about 3 minutes. Add garlic and ginger and cook until fragrant, about 2 minutes. Add coconut milk and bring to a simmer. Simmer gently for 3 minutes to allow flavors to infuse. Stir in fish sauce, then grate 1 teaspoon of lime zest into sauce and squeeze 1 tablespoon of lime juice into sauce. Return sauce to simmer then remove pan from heat. Cover and set aside to steep for 10 minutes. Strain sauce through fine-meshed sieve and into small saucepan. Cover and keep warm on stove.
2. Cook sugar snap peas in a medium saucepan of boiling salted water until bright green and still crisp-tender, about 1 minute. Drain and transfer sugar snap peas to bowl of ice water to cool completely. Drain again and pat dry with paper towels.
3. To prepare scallops, heat 2 tablespoons of oil in a heavy large saut? pan over high heat. Season scallops with salt and pepper. When oil in pan is just under smoking point, carefully place scallops in pan and cook for 2 minutes on each side, or until brown on outside and just barely translucent in very center. Transfer scallops to plate lined with paper towels to drain any excess oil.
4. Meanwhile, heat remaining 1 tablespoon of oil in another heavy large saut? pan over high heat. Add choy sum and saut? 1 minute. Add baby corn and saut? 1 more minute. Add 2 tablespoons water and sugar snap peas, then saut? until peas are hot and vegetables are still crisp-tender, about 1 minute longer. Season to taste with salt.
5. To serve, place 3 choy sum halves on each plate. Place 1 scallop on top of each choy sum. Place 1 corn and 1 sugar snap pea alongside each scallop and slightly offset on choy sum. Spoon coconut sauce around choy sum, then garnish with coriander sprigs and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (179g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 197 | ||
Calories from Fat: 47 (24%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 5.2g | 7 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 59.4mg | 18 % | |
Sodium 1228.3mg | 42 % | |
Potassium 683.5mg | 18 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 7.7g | ||
Protein 28.6g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 197
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.