Thai-Style Scallops and Asparagus

• 2 tablespoons chopped shallots
• 1 1/2 tablespoons chopped fresh lemon grass (cores of 2 bulbs)
• 1 1/2 tablespoons chopped fresh ginger
• 1 large garlic clove, chopped
• 2 teaspoons Thai shrimp paste, or anchovy paste
• 1 teaspoon coriander seeds
• Grated zest and juice of 1/2 lime
• 2 tablespoons vegetable oil
• 1/2 pound asparagus, ends snapped off, stalks slant-cut in 1-inch pieces
• 1 pound sea scallops
• 13 cup fish stock
• 2 tablespoons unsweetened coconut milk
• 1/2 teaspoon sriracha, or to taste
• Salt
• 1 cup jasmine rice, steamed

1. Combine the shallots, lemon grass, ginger, garlic, shrimp paste, coriander, lime zest and juice in a food processor or a large mortar.
2. Thrash to a paste.
3. Heat the oil in a heavy saute pan on high.
4. Add the seasoning paste and cook, stirring, 1 minute.
5. Add the asparagus and stir.
6. Add the scallops, reduce heat to medium and cook, stirring gently, another 3 minutes.
7. Add the fish stock, coconut milk and sriracha, simmer another 2 minutes.
8. Adjust the seasoning with salt and more sriracha to taste.
9. Serve with the steamed jasmine rice.

shallots, lemon grass, fresh ginger, garlic, shrimp, coriander seeds, lime, vegetable oil, scallops, fish stock, unsweetened coconut milk, sriracha, salt, jasmine rice

Taken from cooking.nytimes.com/recipes/1014158 (may not work)