Scallops In Basil-Coconut Sauce - cooking recipe

Ingredients

2 lbs fresh raw sea scallops
28 ounces unsweetened coconut milk
1/4 cup lime juice (I prefer the lime) or 1/4 cup lemon juice (I prefer the lime)
1 tablespoon ground ginger
1/4 teaspoon white pepper
2 tablespoons chopped fresh basil
1 tablespoon fish sauce, plus
1 teaspoon fish sauce

Preparation

In a large skillet, combine coconut milk, lime juice, ginger, and white pepper and bring to a boil.
Reduce heat to med-low to simmer. Add scallops. Cover and simmer for about 8 minutes or until scallops are opaque.
Remove scallops with a slotted spoon and place in a shallow dish. Keep warm by covering w/ foil.
Meanwhile, boil remaining coconut milk mixture over high heat for 10-15 minutes or until reduced to 1 1/2 cups.
Stir in basil and fish sauce. Pour over the cooked scallops.
Serve.