Pink & Spiny Scallops In Coconut Lemongrass Broth

A cozy date night at home calls for warming bowls of our pink and spiny scallops in a creamy coconut lemongrass broth. With a subtle hint of chilli, this recipe is perfect for a cold winter's night.

Ingredients

• 2 lbs frozen pink and spiny scallops, frozen or lightly thawed (see notes)
• 1/2 tablespoon unrefined coconut oil or cooking oil
• 1 large shallot, thinly sliced
• 2 large lemongrass stalks
• 3 tablespoons minced fresh ginger, about 2-inch bulb
• 3 garlic cloves, minced
• 3-5 Thai chilis, finely chopped
• 1 tablespoon light brown sugar
• 1 tablespoon Asian fish sauce
• 2 1/2 cups vegetable or fish stock
• 400g can full-fat unsweetened coconut milk, shaken before opening
• Scallions, thinly sliced to garnish
• Fresh cilantro, chopped for garnish
• Sourdough bread, optional for serving

Directions

1. In a wok or large pot, melt the oil over medium heat. Add the shallot and cook until translucent, 3 to 4 minutes.
2. Using a wooden spoon or heavy implement, firmly whack the lemongrass stalks to bruise them (this helps to release their aroma and flavour during cooking). Slice the stalks into 4-inch pieces.
3. Add the lemongrass to the wok, then add the ginger, garlic, and Thai chilis. Cook until fragrant, about 3 minutes.
4. Carefully pour in the stock, brown sugar, fish sauce, and coconut milk and bring to a boil.
5. Add the scallops, return to a boil, and cook until the scallops are fully opened, 5 to 8 minutes. Discard the lemongrass.
6. Divide the scallops and broth among individual serving bowls. Garnish with scallions and cilantro, then serve with crusty bread or rice.

Notes

• Our pink and spiny scallops are flash-frozen in their shells to maintain optimal freshness! In this recipe, we decided to place our scallops in the fridge the morning before cooking to thaw lightly and speed up the cooking time but you can also choose to cook them from frozen. If doing so, it may just take a little longer for the scallops to steam and open.
• Love a bit of heat? We chose to use 5 small Thai chilis in our broth to give it moderate heat, but you can easily modify based on your preferences.
• This recipe works perfectly for a cozy date night at home, but will also leave you with leftovers! To prevent the scallops from overcooking when reheated, we recommend separating them from the broth before heating. Bring the broth to the boil, then add the scallops just before serving. The residual heat will warm through the meat.

Servings: 4-6 people

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