Scallops in Basil-Coconut Sauce

Adapted from one of the Southern Living Cookbooks with some minor changes.

• Ready In: 28 mins
• Serves: 4-6

Ingredients

• 2  lbs  fresh raw sea scallops
• 28  ounces unsweetened coconut milk
• 1⁄4 cup lime juice (I prefer the lime) or 1⁄4 cup lemon juice (I prefer the lime)
• 1  tablespoon ground ginger
• 1⁄4 teaspoon white pepper
• 2  tablespoons  chopped fresh basil
• 1  tablespoon fish sauce, plus
• 1  teaspoon fish sauce

Directions

1. In a large skillet, combine coconut milk, lime juice, ginger, and white pepper and bring to a boil.
2. Reduce heat to med-low to simmer. Add scallops. Cover and simmer for about 8 minutes or until scallops are opaque.
3. Remove scallops with a slotted spoon and place in a shallow dish. Keep warm by covering w/ foil.
4. Meanwhile, boil remaining coconut milk mixture over high heat for 10-15 minutes or until reduced to 1 1/2 cups.
5. Stir in basil and fish sauce. Pour over the cooked scallops.
6. Serve.