Thai Coconut Scallops - cooking recipe

Ingredients

2 tbsp peanut oil
24 None scallops (about 1 1/3 lbs)
1 None shallot, finely chopped
1 piece (3/4 inch) fresh ginger, grated
2 cloves garlic, crushed
2 tbsp red curry paste
1 can (14 oz) coconut milk
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp grated palm sugar or brown sugar
1 None fresh kaffir lime leaf, torn
None None FOR THE HERB SALAD
1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed Thai basil leaves
1/2 cup shaved fresh coconut
2 None fresh long red chili peppers, thinly sliced
1 None green onion, thinly sliced

Preparation

For the herb salad, combine all ingredients in a large bowl.
Heat half the oil in a large skillet on high heat. Cook the scallops, in batches, until browned. Remove from the pan.
Heat the remaining oil in the same pan on medium-high heat. Cook the shallot, ginger and garlic, stirring, until the shallot softens. Add the curry paste and cook, stirring, until fragrant. Add the coconut milk, fish sauce, lime juice, sugar and lime leaf. Bring to a boil. Reduce the heat to low; simmer, uncovered, for about 5 mins or until the sauce thickens slightly. Add the scallops and reheat gently.
Divide the scallops among 4 serving plates and pour the sauce around the scallops. Serve with the herb salad.