Scallops in Thai Broth
From the MOV Kitchen: Courtesy of CJ Joyce
In a small saucepan heat the coconut milk, scallions and lime leaves to just a boil, reduce to low and simmer for 10 minutes.
Remove from heat and add the Lemongrass, Ginger, and Fish Oil. Cover with a lid and set aside. Remove lime leaves before serving. In a Medium saute pan, heat the oil.
Season the scallops with salt and pepper and sear on both sides. Scallops should be just translucent and velvety in consistency.
Remove from pan and add the Zucchini, Squash, and Tomatoes. Saute for 30 seconds (add a bit more oil if necessary).
Plate the dish in shallow bowls or recessed plates. Ladle 1/2 cup of the coconut broth into the plate. Place five of the scallops around the perimeter. Spoon 1/2 the vegetable mixture into the center. Arrange a small clump of Cilantro on top of the vegetables. Squeeze a lime wedge over all. Drizzle Harissa Oil into the broth.