saigon-style scallops

By joanmarie

Ingredients

• 1 TBS CANOLA OIL
• 1 SHALLOT MINCED
• 1 TBS MINCED PEELED FRESH GINGER
• 2 GARLIC CLOVES MINCED
• 2 TBS PACKED BROWN SUGAR
• 1 TBS ASIAN FISH SAUCE
• 2 TSP GRANULATED SUGAR
• 1/4 TSP RED PEPPER FLAKES
• 3 TBS WATER
• 1 POUND SEA SCALLOPS
• 3 SCALLIONS, THINLY SLICED
• 6 CUPS LIGHTLY PACKED BABY GREENS

Details

Servings 4

Preparation

Step 1

HEAT OIL IN MEDIUM DUTCH OVEN OVER MEDIUM HIGH HEAT. ADD SHALLOT, GINGER, AND GARLIC, COOK, STIRRING CONSTANTLY UNTIL FRAGRANT, ABOUT 1 MINUTE. ADD BROWN SUGAR, FISH SAUCE, GRANULATED SUGAR, AND PEPPER FLAKES, SIMMER 1 MINUTE.

CONTINUE TO COOK UNTILL MIXTURE BEGINS TO THICKEN; STIR IN WATER AND COOK, STIRRING FREQUENTLY, UNTIL SAUCE IS THICKENED, ABOUT 2 MINUTES. ADD SCALLOPS AND COOK, STIRRING FREQUENTLY UNTIL JUST OPAQUE IN CENTER, ABOUT 3 MINUTES. WITH SLOTTED SPOON, TRANSFER SCALLOPS TO MEDIUM BOWL.

ADD SCALLIONS TO SAUCE AND BRING TO BOIL. BOIL UNTIL SLIGHTLY THICKENED, ABOUT 3 MINUTES, POUR OVER SCALLOPS. DIVIDE SALAD GREENS EVENLY AMONG 4 PLATES, TOP EVENLY WITH SCALLOPS AND SAUCE