Thai-Style Scallops and Asparagus Recipe

Name: Thai-Style Scallops and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons chopped shallots; 1 1/2 tablespoons chopped fresh lemon grass (cores of 2 bulbs); 1 1/2 tablespoons chopped fresh ginger; 1 large garlic clove, chopped; 2 teaspoons Thai shrimp paste, or anchovy paste; 1 teaspoon coriander seeds; Grated zest and juice of 1/2 lime; 2 tablespoons vegetable oil; 1/2 pound asparagus, ends snapped off, stalks slant-cut in 1-inch pieces; 1 pound sea scallops; ⅓ cup fish stock; 2 tablespoons unsweetened coconut milk; 1/2 teaspoon sriracha, or to taste; Salt; 1 cup jasmine rice, steamed

Servings: persons

2 tablespoons chopped shallots
1 1/2 tablespoons chopped fresh lemon grass (cores of 2 bulbs)
1 1/2 tablespoons chopped fresh ginger
1 large garlic clove, chopped
2 teaspoons Thai shrimp paste, or anchovy paste
1 teaspoon coriander seeds
Grated zest and juice of 1/2 lime
2 tablespoons vegetable oil
1/2 pound asparagus, ends snapped off, stalks slant-cut in 1-inch pieces
1 pound sea scallops
⅓ cup fish stock
2 tablespoons unsweetened coconut milk
1/2 teaspoon sriracha, or to taste
Salt
1 cup jasmine rice, steamed

1
Combine the shallots, lemon grass, ginger, garlic, shrimp paste, coriander, lime zest and juice in a food processor or a large mortar.
2
Thrash to a paste.
3
Heat the oil in a heavy saute pan on high.
4
Add the seasoning paste and cook, stirring, 1 minute.
5
Add the asparagus and stir.
6
Add the scallops, reduce heat to medium and cook, stirring gently, another 3 minutes.
7
Add the fish stock, coconut milk and sriracha, simmer another 2 minutes.
8
Adjust the seasoning with salt and more sriracha to taste.
9
Serve with the steamed jasmine rice.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 tablespoons chopped shallots, 1 1/2 tablespoons chopped fresh lemon grass (cores of 2 bulbs), 1 1/2 tablespoons chopped fresh ginger, 1 large garlic clove, chopped, and more.

Yes, Thai-Style Scallops and Asparagus 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.

Thai-Style Scallops and Asparagus

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