{"id":11354,"date":"2010-04-21T11:33:50","date_gmt":"2010-04-21T18:33:50","guid":{"rendered":"http:\/\/blog.healthy-green-lifestyle.com\/?p=11354"},"modified":"2021-09-24T17:09:00","modified_gmt":"2021-09-24T21:09:00","slug":"thai-style-scallops","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/thai-style-scallops\/","title":{"rendered":"Thai-Style Scallops"},"content":{"rendered":"

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It’s been a really long while since I made scallops. That being said, this is truly one of my all-time favorite dishes…I love how quick it is to prepare, that scallops are a great source of lean protein, the combination of colorful and healthy vegetables, and all the Thai flavors. I could live on it (and I’m not really kidding).<\/p>\n

Try to find scallops that are ecologically harvested…it’s not always easy, but it’s important (especially if you do eat them a lot).<\/p>\n

If you aren’t a fan of spicy foods, I would add the chilies at the same time as you add the coconut milk, and make sure to de-seed them (or leave them out entirely). If you do like spicy (like me), then don’t seed them and wait to add them toward the end, with the bean sprouts.<\/p>\n

If you want your dish to have more of the delicious broth, you can increase the amounts of those ingredients: the stock, coconut milk, etc…and please feel free to play with the veggies: I’m sure many of your favorites will work.<\/p>\n

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This post is linked to this week’s edition of Food Renegade’s Fight Back Friday!<\/a><\/p>\n

More Delicious-Looking Scallop Recipes:
\nSprouted Kitchen’s Scallops on Creamy Leaks<\/a>
\nScallops from Last Night’s Dinner<\/a>
\nScallop Salad with Sweet Vanilla Chili Dressing from Steamy Kitchen<\/a>

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Recipe for Thai-Style Scallops<\/h2>\n
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Serves 1-2<\/span><\/div>\n
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Servings: <\/span>0<\/span><\/div>\n\n\n\n