Thai-Style Scallops and Asparagus

Ingredients

• 2 tablespoons chopped shallots
• 1 1/2 tablespoons chopped fresh lemon grass (cores of 2 bulbs)
• 1 1/2 tablespoons chopped fresh ginger
• 1 large garlic clove
• chopped
• 2 teaspoons Thai shrimp paste
• or anchovy paste
• 1 teaspoon coriander seeds
• Grated zest and juice of 1/2 lime
• 2 tablespoons vegetable oil
• 1/2 pound asparagus
• ends snapped off
• stalks slant-cut in 1-inch pieces
• 1 pound sea scallops
• 13 cup fish stock
• 2 tablespoons unsweetened coconut milk
• 1/2 teaspoon sriracha
• Salt
• 1 cup jasmine rice
• steamed

Instructions

1. Combine the shallots, lemon grass, ginger, garlic, shrimp paste, coriander, lime zest and juice in a food processor or a large mortar.
2. Thrash to a paste.
3. Heat the oil in a heavy saute pan on high.
4. Add the seasoning paste and cook, stirring, 1 minute.
5. Add the asparagus and stir.
6. Add the scallops, reduce heat to medium and cook, stirring gently, another 3 minutes.
7. Add the fish stock, coconut milk and sriracha, simmer another 2 minutes.
8. Adjust the seasoning with salt and more sriracha to taste.
9. Serve with the steamed jasmine rice.