Login to Save Like

Ingredients

• For Scallops:
• 1 1/2 pound(s) bay scallops or sea scallops
• 1 medium white leeks, cut to thin rings, washed
• 1 stalk(s) lemon grass, tender parts of shoots only, chopped
• 2 small sweet/hot chili peppers, julienned
• 1 cup(s) lite coconut milk
• 1/4 cup(s) mint, chiffonnade
• 1/4 cup(s) fresh basil, chiffonnade
• 2 cup(s) Kim Crawford Sauvignon Blanc
• 1/4 cup(s) corn starch
• 1/4 cup(s) chili stir fry oil
• 1/2 stick(s) butter
• For rice:
• 1 1/2 cup(s) jasmine rice, rinsed and drained
• 1 medium leeks, chopped (greens only)
• 1 small carrot, chopped
• 1 cup(s) lite coconut milk
• 3 cup(s) Kim Crawford Sauvignon Blanc
• 1/4 cup(s) sugar
• 1 teaspoon(s) turmeric
• 2 tablespoon(s) cilantro, chopped
• 1/4 cup(s) chili stir fry oil
• Salt and pepper
• 1/2 stick(s) butter

Description

Try This Lemon Grass Bay Scallops On Bed Of Rice Recipe From A Member Of The MyRecipes Community

MyRecipes