Lemongrass Scallops with Thai Purple Rice and Coconut Broth Recipe
4 portions

Scallops:

• 2 tablespoons canola oil
• 1 tablespoon fresh lemongrass, grated or finely chopped
• 12 each 1 ounce dry-pack scallops
• 4 each 4-5 inch lemongrass skewers
• Mix oil and lemongrass, then toss the scallops in this mixture. Place 3 scallops on each lemongrass skewer and set aside until ready to cook.

Thai Purple Rice:

• 1 cup purple rice
• 2 teaspoons canola or peanut oil
• 1 tablespoon shallots, finely chopped
• 1 tablespoon garlic, finely chopped
• 2 cups water
• 1 tablespoon sugar
• salt
• Put raw purple rice in a strainer and rinse under cold running water for 5 minutes. Heat oil in a 2 quart pot and sweat shallots and garlic until tender. Add rice, stir and sauté for 2 minutes, then add water, sugar and salt and bring to a boil. Reduce heat, cover and cook for about 30 minutes, stirring occasionally. Rice should be tender but still slightly chewy. Keep warm or reheat with a little water and coconut milk.

Coconut Broth:

• 2 teaspoons canola or peanut oil
• 1 tablespoon finely chopped lemongrass
• 1 tablespoon finely chopped ginger
• 1 tablespoon finely chopped shallots
• 2 cans coconut milk
• Juice of 4 Limes
• 1 tablespoon fish sauce
• 1 tablespoon sambal oelek
• 1½ tablespoon sugar
• cilantro stems or thai basil stems
• Heat oil in a 2 quart pot and sauté lemongrass, ginger and shallots for about fi ve minutes, stirring. Add the coconut milk, fish sauce, sambal oelek, sugar and herb stems, and bring to a boil. Turn off heat and let steep for 20 minutes. Strain and keep warm, or reheat when ready to serve.

Grill the scallops, or saute them in a hot non-stick skillet, cooking about 2 minutes on the first side, and one minute on the second side. Place a large spoonful of purple rice in each of four shallow bowls, top with the scallops and ladle coconut broth around. Garnish with cilantro, scallions or fried shallots.

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