Thai-Style Scallops

1. 1

   In a skillet or wok, heat 1 tablespoon of coconut oil. Add half of the garlic. Stir fry until it begins to brown, then remove and reserve.

2. 2

   Add scallops to the wok. Let brown for 1 minute, then turn over and brown on other side for 1 minute. Remove and drain in a colander. Wipe out the pan.

3. 3

   Add the remaining 1 tablespoon of coconut oil to the wok. Add remaining garlic, plus the scallion, red pepper, chilies (unless you want to wait to add them with the bean sprouts), coconut milk, stock or water, fish sauce, lime juice and brown sugar. Stir to dissolve the brown sugar and bring to a boil.

4. 4

   Add the scallops. Reduce the heat and simmer for a few minutes. Add the reserved garlic, bean sprouts, the bok choy and the cilantro and cook for 1-2 more minutes.

5. 5

   Serve garnished with additional cilantro, if you like...this is wonderful on its own or over rice or rice noodles.

No additional tips available.