GREEN COCONUT CURRY SAUCE:
- 2 teaspoons coconut oil, divided
- ¾ cup finely chopped white onion
- ½ Serrano (or jalapeno), minced
- 2 tablespoons minced fresh ginger
- 3 tablespoons green curry paste
- 1 tablespoon minced fresh garlic
- 1 can coconut milk (14.5 ounces)
- 2 tablespoons fish sauce
- 2 teaspoons honey
- 12 ounces broccolini (¾ pound)
PAN-SEARED SCALLOPS:
- 2 tablespoons vegetable oil
- 1 pound scallops, patted dry (about 12 scallops)
TO SERVE:
- Chopped fresh Cilantro, basil and scallions to serve
- Like wedges to serve
GREEN COCONUT CURRY SAUCE:
Heat 2 teaspoons coconut oil over medium-high in a sauté pan, add onion, serrano and ginger and cook until softened, about 5 minutes.
Stir in curry paste and garlic and cook 30 seconds. Stir in coconut milk, fish sauce and honey; bring to a simmer and cook until slightly thickened and flavors have melded, about 12 minutes, stirring occasionally.
Stir in broccolini, cover and cook until tender, 8–10 minutes. (I used spinach which is also good)
PAN-SEARED SCALLOPS:
Meanwhile, heat 1 tablespoon vegetable oil in a skillet over high heat until just smoking.
Add half of the scallops and cook, without moving, until browned and naturally release, 1½–2 minutes, flip and cook until browned and naturally release, about another 1½ minutes; transfer scallops to a plate. Repeat process with remaining tablespoon vegetable oil and scallops.
TO SERVE:
Divide rice, curry mixture and scallops between 4 serving bowls. Sprinkle with cilantro, basil and scallions. Serve with lime.