Vietnamese Stir-Fried Scallops - cooking recipe

Ingredients

Coconut sauce
1 cup coconut milk
1/4 cup lime juice
2 tablespoons fish sauce
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon chili paste (to taste)
Stir-fry
6 ounces rice vermicelli
1 1/2 lbs medium scallops
1/4 cup peanut oil
4 green onions, white part only, thinly sliced on the diagonal (set aside green parts for garnish)
2 carrots, thinly julienned
1 garlic clove, chopped
1 tablespoon toasted sesame oil
1/2 cup roasted peanuts
1/4 cup cilantro
salt

Preparation

Coconut sauce: In a bowl, whisk together all the ingredients. Set aside.
Stir-fry: In a large bowl, pour boiling water over the vermicelli and soak for about 5 minutes. Rinse with cold water and drain well. Set aside.
Pat the scallops dry with paper towels.
Heat half the peanut oil in a wok over high heat. Brown half the scallops, about 1 minute per side. Season with salt and set aside. Repeat with the remaining oil and scallops. Set aside.
In the same wok over medium-high heat, stir-fry the onions, carrots and garlic in the sesame oil, 3 to 4 minutes. Add the coconut sauce. Bring to a boil and reduce until the sauce thickens, 2 to 3 minutes. Add the scallops and cook just long enough to heat through.
Serve on the vermicelli. Garnish with green onions, peanuts and cilantro.