Thai Coconut Noodles with Scallops
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pat the scallops dry, season both sides with salt and pepper
mince the bottom portion of lemongrass
mince the garlic
grate the ginger
chop the cilantro
cook rice noodles al dente according package directions
heat oil and butter over medium, place scallops in a single layer
sear 3-4 minutes, turn and sear 1 minute more
remove from skillet
drain the noodles, run under cold water
add garlic, lemongrass and ginger, cook for 1 minute
stir in red curry paste
add coconut milk
add fish sauce and brown sugar
combine cornstarch with chicken broth
add to the skillet, simmer until slightly thickened, about 3 minutes
add cilantro and lime juice
toss with rice noodles
return scallops to the skillet
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top with cilantro and lime zest
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