Asian Scallop Stew with Coconut, Ginger and Lime
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2, can be doubled
- 3 tablespoons fresh lime juice
- 1/4 cup thinly sliced green onions
- 1 tablespoon minced peeled fresh ginger
- Carbohydrate 14 g(5%)
- Cholesterol 41 mg(14%)
- Fat 19 g(29%)
- Fiber 1 g(5%)
- Protein 23 g(47%)
- Saturated Fat 16 g(81%)
- Sodium 1389 mg(58%)
- Calories 312
Preparation Combine scallops, coconut milk, red bell pepper and ginger in heavy medium saucepan. Bring just to boil over medium-high heat. Reduce heat to medium-low and simmer until scallops are just opaque in center, about 5 minutes. Remove pan from heat. Mix in lime juice, fish sauce and green onions. Season to taste with salt and pepper. Ladle into bowls and serve.
Preparation Combine scallops, coconut milk, red bell pepper and ginger in heavy medium saucepan. Bring just to boil over medium-high heat. Reduce heat to medium-low and simmer until scallops are just opaque in center, about 5 minutes. Remove pan from heat. Mix in lime juice, fish sauce and green onions. Season to taste with salt and pepper. Ladle into bowls and serve.
