Cambodian Style Shrimp and Scallops

Food Recipes by Lisë Stern / July, 2016

Executive Chef Gerald Bonsey of York Harbor Inn uses a concentrated coconut broth for his Cambodian Style Shrimp and Scallops. For a vegan version, he recommends substituting tofu for the shrimp and scallops.

Adapted from Gerald Bonsey of  York Harbor Inn.

Coconut Broth
1 tablespoon minced garlic
4 ounces red onion, roughly chopped
4 ounces fresh ginger, chopped
1 stalk lemongrass, trimmed and finely sliced
¼ teaspoon turmeric
½ teaspoon paprika
1 teaspoon salt
1½ teaspoons brown sugar, packed
2 Kaffir lime leaves
¾ cup canned coconut milk

Shrimp and Scallops
1 tablespoon olive oil
6 gulf shrimp, peeled, deveined
6 ounces fresh scallops
8 ounces Napa cabbage, thinly sliced
4 ounces julienned carrots
4 ounces broccoli florets
4 ounces spinach
coconut broth
2 cups steamed jasmine rice
2 tablespoon toasted coconut
4 tablespoons pea shoots

1. Prepare the coconut broth. Place garlic, onion, ginger, lemongrass, turmeric, paprika, salt, brown sugar, and lime leaves in food processor. Pulse to mash ingredients into a rough paste. Transfer to blender, add the coconut milk and puree until smooth.
2. Transfer coconut mixture to a saucepan. Over medium heat, gently bring the coconut mixture to the boil and simmer for 10 minutes to allow flavors to infuse. Cool to room temperature, then strain liquid through a fine strainer. Pour liquid through cheese cloth wringing out the liquid from any remaining solids. Set aside. (May be prepared in advance. Chill in a covered container until ready to use.)
3. Prepare the shrimp and scallops. Heat oil in a large skillet until it shimmers. Add shrimp and scallops and quickly sear on both sides, then remove from pan and set aside.
4. Add cabbage, carrots, broccoli, and spinach to the skillet and saute until cabbage is softened. Add reserved coconut broth and bring to a simmer. When vegetables are al dente, add reserved seafood and toss to heat.
5. To serve, divide rice between 2 plates. Divide shrimp, scallops, and vegetables between the plates and top with toasted coconut and pea shoots. Serve immediately.

Makes 2 servings