Volcano Scallops with Thai Curry

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

1 tsp. cornstarch
1 tsp. water
2 Tbsp. peanut oil
1 pound sea scallops
2 tsp. minced fresh lemongrass
2 tsp. minced fresh ginger
2-3 Thai chile peppers, minced
2 cloves garlic, minced
2 tsp. green curry paste
1 cup coconut milk, fresh or canned, unsweetened
3 Tbsp. soy sauce
1 cup bok choy
6-8 broccoli florets

Instructions:

In a small mixing bowl, combine the cornstarch and water and set it aside. Heat the oil in a wok until it sizzles, coating the sides. Add the scallops to the wok and cook for about 7 minutes, until the centers of the scallops are clear and white. Stir occasionally, then transfer to a warm plate. Add the lemongrass, ginger, chile peppers, garlic, and green curry paste to the wok and cook for 2-3 minutes, stirring frequently. Add the coconut milk and soy sauce and bring to a simmer. Stir in the scallops, bok choy, broccoli and cornstarch mixture and simmer for 2-3 minutes. Serve over hot basmati rice.

Recipe from “A Taste of the Tropics” by Jay Solomon, 1991.