Steamed and Seared Shellfish in Coconut Broth

Name: Steamed and Seared Shellfish in Coconut Broth
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 sprigs basil; 8 smalls bok choy leaves; 2 teaspoons canola oil; 355 milliliters Le Bec-Fin Chicken Stock or canned low-sodium broth; 2 sprigs cilantro; 355 milliliters bottled clam juice; 2 Tbsps coarsely chopped fresh ginger; 2 larges fresh shiitake mushrooms, coarsely chopped; 2 stalks fresh lemongrass, tops discarded, bulbs cut into 1-inch lengths, or one 2-inch strip of lemon zest; 1 kilograms cooked lobsters—shelled, tails halved lengthwise, claw meat left whole; 2 plum tomatoes, each cut into 4 slices; 8 servings Salt and freshly ground pepper; 170 grams large sea scallops (about; 0 teaspoons Asian sesame oil; 2 shallots, coarsely chopped; 170 grams large shrimp, shelled and deveined (about; 118 milliliters unsweetened coconut milk

Steamed and Seared Shellfish in Coconut Broth is a gluten free, dairy free, whole 30, and pescatarian recipe with 8 servings. This recipe covers 50% of your daily requirements of vitamins and minerals. This main course has 253 calories, 27g of protein, and 8g of fat per serving. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up shallots, plum tomatoes, lobsters—shelled, and a few other things to make it today. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

Heat 1 teaspoon of the oil in a medium saucepan.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the shiitakes, shallots and ginger and cook over moderate heat, stirring, until fragrant, about 2 minutes.

Ingredients you will need

Shiitake Mushrooms

Shallot

Ginger

Add the lemongrass, basil, cilantro, Chicken Stock and clam juice and bring to a boil. Reduce the heat to low and simmer for 25 minutes.

Ingredients you will need

Chicken Stock

Clam Juice

Lemon Grass

Cilantro

Basil

Strain the broth and return it to the saucepan. Boil over high heat until reduced to 1 cup, about 10 minutes.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Add the coconut milk and simmer for 3 minutes. Stir in the sesame oil, season with salt and pepper and keep warm.

Ingredients you will need

Salt And Pepper

Coconut Milk

Sesame Oil

In a skillet, heat the remaining 1 teaspoon of oil until almost smoking. Season the scallops with salt and pepper and sear over high heat until browned on the bottom, about 3 minutes. Turn and cook until browned and almost cooked through, about 2 minutes.

Ingredients you will need

Salt And Pepper

Scallops

Cooking Oil

Equipment you will use

Frying Pan

In a steamer over a pan of simmering water, cook the shrimp and bok choy until the shrimp are just cooked through and the boy choy is bright green, about 1 minute.

Ingredients you will need

Bok Choy

Shrimp

Water

Equipment you will use

Frying Pan

Transfer to a plate.

Add the lobster tails and claws and steam until heated through, about 30 seconds.

Ingredients you will need

Lobster Tails

Transfer the coconut broth to a blender and blend for 30 seconds. Put a tomato slice in each of 8 warmed soup plates. Set a scallop on each tomato slice and arrange 1 shrimp, 1 bok choy leaf and 1 lobster claw or tail half alongside. Spoon about 2 tablespoons of the coconut broth into each plate and serve.

Ingredients you will need

Bok Choy Leaves

Coconut