It’s been a really long while since I made scallops. That being said, this is truly one of my all-time favorite dishes…I love how quick it is to prepare, that scallops are a great source of lean protein, the combination of colorful and healthy vegetables, and all the Thai flavors. I could live on it (and I’m not really kidding).
Try to find scallops that are ecologically harvested…it’s not always easy, but it’s important (especially if you do eat them a lot).
If you aren’t a fan of spicy foods, I would add the chilies at the same time as you add the coconut milk, and make sure to de-seed them (or leave them out entirely). If you do like spicy (like me), then don’t seed them and wait to add them toward the end, with the bean sprouts.
If you want your dish to have more of the delicious broth, you can increase the amounts of those ingredients: the stock, coconut milk, etc…and please feel free to play with the veggies: I’m sure many of your favorites will work.
Recipe for Thai-Style Scallops
* 2 tablespoons organic coconut oil, divided
* 4 cloves garlic, peeled and minced
* 1/2 pound scallops, preferably those that are sustainably harvested, rinsed and dried (cut in half, if large)
* 2 green onions/scallions, minced
* 1 red bell pepper, julienned
* 1-2 Serrano chilies, minced (you can seed them if you don't want the dish to be spicy, or leave one or both unseeded)
* 1/3 cup organic coconut milk (whole, not "lite")
* 1/3 cup fish stock or chicken stock, preferably homemade (you can use water if you don't have any stock on hand)
* 2 tablespoons Thai fish sauce
* 2 tablespoons fresh lime juice
* 1 tablespoon brown sugar (you can leave this out if you avoid sugar)
* 1 large handful of mung bean sprouts
* leaves from 2 heads of baby bok choy, chopped
* 1 cup minced cilantro or basil, plus more for garnish, if desired
1. In a skillet or wok, heat 1 tablespoon of coconut oil. Add half of the garlic. Stir fry until it begins to brown, then remove and reserve.
2. Add scallops to the wok. Let brown for 1 minute, then turn over and brown on other side for 1 minute. Remove and drain in a colander. Wipe out the pan.
3. Add the remaining 1 tablespoon of coconut oil to the wok. Add remaining garlic, plus the scallion, red pepper, chilies (unless you want to wait to add them with the bean sprouts), coconut milk, stock or water, fish sauce, lime juice and brown sugar. Stir to dissolve the brown sugar and bring to a boil.
4. Add the scallops. Reduce the heat and simmer for a few minutes. Add the reserved garlic, bean sprouts, the bok choy and the cilantro and cook for 1-2 more minutes.
5. Serve garnished with additional cilantro, if you like...this is wonderful on its own or over rice or rice noodles.
This post is linked to this week’s edition of Food Renegade’s Fight Back Friday!
More Delicious-Looking Scallop Recipes:
Sprouted Kitchen’s Scallops on Creamy Leaks
Scallops from Last Night’s Dinner
Scallop Salad with Sweet Vanilla Chili Dressing from Steamy Kitchen
I am extremely excited to be a part of a OpenSky’s Earth Day Promotion this week!
15% of all OpenSky’s profits from this promotion will be donated to Waterkeeper Alliance, an great organization dedicated to ensuring the right to clean water for everyone.
Plus, if you purchase any product from one of their featured “green” sellers (I am one of them) you’ll receive a free Earth Day storybook.
And last but far from least: with your order, you will be automatically entered to win a free customized beauty package from a company called Sweet P’s. Sweet P’s makes wonderful organic skin care products. They are also very environmentally responsible, and use only recycled packaging, sustainable organic and wildcrafted ingredients, ecocert preservatives (certified safe on humans and the environment), and essential oil and toxin-free fragrance oils.
My featured “green” products this week are The Tumbleweed Composter,
The Mason Bee Block House, and The Gourmet Getaway Lunch Tote. So shop away!
With any purchase, enter to win a customized Sweet P’s Organic Gift Set. The Gift Set Includes an Organic SunBlock, Hand & Body Wash, Therapeutic Bath Salts, Organic Hand & Body Lotion & Hand & Body Whip in the scent of the winner’s choice.
I hope you have a great week leading up to Earth Day. And if you’d like to see some of the info I’ve written on living green over at my website, here you go!
5 Tips for Living Green At Home
Energy Efficient Home Design
Energy Efficient Light Bulbs
Homemade Green Cleaners
Reduce Your Carbon Footprint
Plant a Garden
I am hosting Weekend Herb Blogging this week. WHB is a weekly blogging event that focuses on plant and herb ingredients. If you’d like to participate, you can find the information/rules about it at Haalo’s blog. I look forward to your submissions!
My submission to WHB #230 is this Pea Omelet with Mint and Mascarpone.
I love omelets because they work as a quick breakfast, lunch, or even dinner. Due to lots of macaron making in recent days, I’ve had quite a few egg yolks in my refrigerator just begging to be used. I promise that an omelet made mostly from egg yolks is incredibly rich and delicious, but if you’d rather use 2 whole eggs or if egg white omelets are more your style, I won’t stop you from going that route. Use organic free-range eggs, if you can.
I currently buy my eggs from a wonderful farm up the road from my home.
I am planning to have some of my own backyard chickens very soon, though…and you’ll be the first to hear about it when they arrive.
I used organic frozen peas in this recipe, but if you’ve got fresh peas, please feel free to use them (I planted lots in my garden, but they won’t be ready for a while).
The mint has come alive in the patch that grows in my backyard so I’ve used it here, but you could also use basil (or a combination of the two). As for the mascarpone, you could substitute Greek yogurt, cream, or maybe creme fraiche if that’s what you’ve got on hand…
Pea and Mascarpone Omelet with Mint
* 2 large egg yolks, preferably organic and free-range
* 1 whole egg, preferably organic and free-range
* 1 tablespoon mascarpone cheese
* 2 teaspoons organic butter
* 1/3 cup defrosted organic frozen peas (I used Woodstock Farms "petite" peas; you could also use freshly shelled spring peas)
* 1 tablespoon chopped fresh mint, plus more for a garnish, if desired
* course sea salt and freshly ground black pepper
1. Combine the eggs and the mascaropone cheese with a fork. The mascarpone will not blend completely- this is fine.
2. Heat a skillet, preferably one that is cast-iron, over medium-high heat. Add butter. As it melts, use a spoon or metal spatula to move it around and make sure the entire surface of the pan is coated with the butter.
3. Add the egg/mascarpone mixture. Tilt the pan (in several directions, if needed) so that the eggs coat the entire surface.
4. Cook over medium-high heat until the egg in the center of the pan starts to solidify and the edges look slightly brown/done.
5. Add the chopped mint and the peas to one half of the omelet. Sprinkle with coarse sea salt and freshly ground pepper, and allow to cook for about 20-30 seconds.
6. Loosen the opposite side of the omelet from the pan with a spatula, and fold the plain half over the filled half. Continue cooking for another 10 – 20 seconds, and then fold it again, if desired.
7. Remove to a serving plate and garnish with additional chopped herbs and more salt and pepper, if you like.