Combine first 4 ingredients in a 12-inch, straight-sided skillet; bring to a boil. Reduce heat to medium-low or until mixture simmers. Add scallops; cover and poach at a light simmer, adjusting heat as necessary, for 8 minutes or until scallops turn opaque.
Using a slotted spoon, remove scallops from skillet; place in a shallow dish or individual serving bowls. Cover with foil. Boil coconut-milk mixture over high heat, uncovered, for 10 to 15 minutes or until reduced to 1 1/2cups. Stir in fish sauce and basil; spoon over scallops.
It's not bad but I think it would be a lot better if the scallops were sautéed first instead of poached. They came out too chewy. The sauce itself is good though. I'll attempt to make it again because its quick and easy
I was like how can it be bland with chili flakes, lime, fresh basil and fish oil in it? Recipe seemed to have a lot of potential.Well I agreed with the other reviewer it is bland so I fixed it:I added 1/8 tsp salt, 1/4 tsp sugar and used have half coconut and half regular milk. And seared the scallops rather than poach.The first two is needed to bring out the flavors already there and the last gives it a more silky taste.Not
many recipes for scallops unfortunately and I was desparate to try
something other than seared scallops, as I bought 4 lbs on sale for
$11/lbs on sale! lol
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