Thai Coconut Noodles with Scallops

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

top with cilantro and lime zest