Description
Chewy black rice is the base for crisp-tender broccolini, silky and creamy Thai green coconut curry and perfectly seared scallops. Ready in 40 minutes, this is an easy meal that’s sure to impress.
Ingredients
- 1 cup dry black rice
Green Coconut Curry Sauce:
- 2 teaspoons coconut oil, divided
- ¾ cup finely chopped white onion
- ½ Serrano (or jalapeno), minced
- 2 tablespoons minced fresh ginger
- 3 tablespoons green curry paste
- 1 tablespoon minced fresh garlic
- 1 can full-fat coconut milk (14.5 ounces)
- 2 tablespoons fish sauce
- 2 teaspoons honey
- 12 ounces broccolini (¾ pound)
Pan-Seared Scallops:
- 2 tablespoons vegetable oil
- 1 pound scallops, patted dry (about 12 scallops)
To Serve:
- Chopped fresh Cilantro, basil and scallions to serve
- Like wedges to serve
Instructions
Cook rice according to package directions.
Green Coconut Curry Sauce:
Heat 2 teaspoons coconut oil over medium-high in a sauté pan, add onion, serrano and ginger and cook until softened, about 5 minutes.
Stir in curry paste and garlic and cook 30 seconds. Stir in coconut milk, fish sauce and honey; bring to a simmer and cook until slightly thickened and flavors have melded, about 12 minutes, stirring occasionally.
Stir in broccolini, cover and cook until tender, 8–10 minutes.
Pan-Seared Scallops:
Meanwhile, heat 1 tablespoon vegetable oil in a skillet over high heat until just smoking.
Add half of the scallops and cook, without moving, until browned and naturally release, 1½–2 minutes, flip and cook until browned and naturally release, about another 1½ minutes; transfer scallops to a plate. Repeat process with remaining tablespoon vegetable oil and scallops.
To Serve:
Divide rice, curry mixture and scallops between 4 serving bowls. Sprinkle with cilantro, basil and scallions. Serve with lime.
Notes
Make it vegan:
Skip the scallops altogether or top with seared tempeh. Edamame would also be a great addition to the sauce for an added boost of protein.
Skip the fish sauce and add a tablespoon of liquid aminos.
Equipment you’ll need:
- Skillet
- Sauté pan
Nutrition
- Calories: 393
- Sugar: 6g
- Sodium: 1366mg
- Fat: 20g
- Saturated Fat: 13g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 37mg
