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Scallops for Springtime

Ingredients
  

For the scallops

  • 1 Tbsp vegetable oil
  • 1 1/2 lb scallops
  • 2 tsp finely chopped lemongrass (optional)
  • 1 tbsp ginger or galangal
  • 2 garlic cloves, finely chopped
  • 1 ½ cups cups coconut milk
  • ¼ cup lime juice
  • 3 tbsp green Thai green chili paste (more or less, depending on how spicy you like it and the brand you’re using. I used Thai kitchen, which I find pretty wimpy.
  • fresh cilantro and basil for garnish

For the rice

  • 1 cup rice of your choice (I used Bhutan red rice)
  • 1 1/2 cup water (or whatever the rice package directions indicate)
  • 1 tbsp ginger, grated
  • 1/3 cup mango, diced (fresh or frozen is fine; no need to defrost if using frozen mango)

For the asparagus

  • 1 bunch fresh asparagus

Instructions
 

Ginger Mango Rice

  • Combine rice, water, ginger and mango in pot and cook according to package directions (usually about 25-35 minutes).

Asparagus

  • Rinse the stalks really well; they tend to have a lot of grit or sand in the tops. You can even soak them in a bowl of water, changing the water if necessary. Once clean, snap off the woody ends; they will naturally break where the tough part ends and the edible, tender stalk begins. Place in a steamer basket in a large pot with an inch or two of water in it and steam just until bright green, usually about 5-7 minutes, depending on how thick the stalks are. Don’t overcook!

Scallops

  • In a large skillet, heat oil on medium high heat. Place scallops in pan, but don’t crowd them; they like a little breathing room! Cook on one side until browned, about one-and-a-half minutes. Flip them over and do the same on the other side. Once they are nicely browned on both sides, remove them from the pan and place on a plate.
  • Add a tiny bit more oil to the pan if necessary, and then add your mixture of garlic, lemongrass (if using) and ginger, scraping up the browned bits from the bottom of the pan with a spatula. Cook until fragrant, about a minute. Add in the curry paste, the coconut milk and lime juice. Whisk the mixture so the curry paste is incorporated into the liquid and bring to a gentle boil. This should only take a minute or two.
  • Add the scallops to heat through, only another minute or two, and add salt and pepper to taste. Garnish with fresh chopped basil and cilantro and serve.