1 can Lite Coconut Milk
1 tablespoon grated fresh OR powdered Ginger
1 heaping tablespoon hoisin sauce
2 tablespoons fresh cilantro, chopped
1 tablespoon Sriracha (more or less depending on your desired spice level)
2 tablespoons bottled clam juice
1 to 2 teaspoons lime juice OR the zest of one lime
Kosher salt
Combine all ingredients except the cilantro in a medium sauce pan. Bring to a stirring simmer and reduce heat.
In a small skillet, melt 1 tablespoon butter, add a sprinkle of red pepper flakes. Add in nuts
and 1 tablespoon brown sugar Splenda (or brown sugar). Toss to coat and lightly toast. Remove from heat and set aside.
Heat a separate skillet with 1 tablespoon butter. Season scallops with salt and pepper, and sear over medium-low heat, approximately 2 to 3 minutes per side. (Scallops will gently release with tongs when ready to be turned)
Add scallops and half the cilantro to sauce pan and simmer on low 2 minutes.
Serve over Jasmine rice, topping with candied nuts and remainder of chopped cilantro.
Note: I originally toasted macadamia nuts, but burned them while attempting to photograph.
Shown here with candied walnuts
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