Steamed and Seared Shellfish in Coconut Broth

Name: Steamed and Seared Shellfish in Coconut Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons canola oil; 2 large fresh shiitake mushrooms, coarsely chopped; 2 shallots, coarsely chopped; 2 tablespoons coarsely chopped fresh ginger; 2 stalks of fresh lemongrass, tops discarded, bulbs cut into 1-inch lengths, or one 2-inch strip of lemon zest; 2 sprigs of basil; 2 sprigs of cilantro; 1 1/2 cups Le Bec-Fin Chicken Stock or canned low-sodium broth; 1 1/2 cups bottled clam juice; 1/2 cup unsweetened coconut milk; 1/4 teaspoon Asian sesame oil; Salt and freshly ground pepper; 8 large sea scallops (about 6 ounces); 8 large shrimp, shelled and deveined (about 6 ounces); 8 small bok choy leaves; Two 1 1/2 -pound cooked lobstersshelled, tails halved lengthwise, claw meat left whole; 2 plum tomatoes, each cut into 4 slices

Servings: persons

2 teaspoons canola oil
2 large fresh shiitake mushrooms, coarsely chopped
2 shallots, coarsely chopped
2 tablespoons coarsely chopped fresh ginger
2 stalks of fresh lemongrass, tops discarded, bulbs cut into 1-inch lengths, or one 2-inch strip of lemon zest
2 sprigs of basil
2 sprigs of cilantro
1 1/2 cups Le Bec-Fin Chicken Stock or canned low-sodium broth
1 1/2 cups bottled clam juice
1/2 cup unsweetened coconut milk
1/4 teaspoon Asian sesame oil
Salt and freshly ground pepper
8 large sea scallops (about 6 ounces)
8 large shrimp, shelled and deveined (about 6 ounces)
8 small bok choy leaves
Two 1 1/2 -pound cooked lobstersshelled, tails halved lengthwise, claw meat left whole
2 plum tomatoes, each cut into 4 slices

1
Heat 1 teaspoon of the oil in a medium saucepan.
2
Add the shiitakes, shallots and ginger and cook over moderate heat, stirring, until fragrant, about 2 minutes.
3
Add the lemongrass, basil, cilantro, Chicken Stock and clam juice and bring to a boil.
4
Reduce the heat to low and simmer for 25 minutes.
5
Strain the broth and return it to the saucepan.
6
Boil over high heat until reduced to 1 cup, about 10 minutes.
7
Add the coconut milk and simmer for 3 minutes.
8
Stir in the sesame oil, season with salt and pepper and keep warm.
9
In a skillet, heat the remaining 1 teaspoon of oil until almost smoking.
10
Season the scallops with salt and pepper and sear over high heat until browned on the bottom, about 3 minutes.
11
Turn and cook until browned and almost cooked through, about 2 minutes.
12
In a steamer over a pan of simmering water, cook the shrimp and bok choy until the shrimp are just cooked through and the boy choy is bright green, about 1 minute.
13
Transfer to a plate.
14
Add the lobster tails and claws and steam until heated through, about 30 seconds.
15
Transfer the coconut broth to a blender and blend for 30 seconds.
16
Put a tomato slice in each of 8 warmed soup plates.
17
Set a scallop on each tomato slice and arrange 1 shrimp, 1 bok choy leaf and 1 lobster claw or tail half alongside.
18
Spoon about 2 tablespoons of the coconut broth into each plate and serve.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 teaspoons canola oil, 2 large fresh shiitake mushrooms, coarsely chopped, 2 shallots, coarsely chopped, 2 tablespoons coarsely chopped fresh ginger, and more.

Yes, Steamed and Seared Shellfish in Coconut Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!