Vietnamese Stir-Fried Scallops

• Coconut sauce
• 1 cup coconut milk
• 1/4 cup lime juice
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon chili paste (to taste)
• Stir-fry
• 6 ounces rice vermicelli
• 1 1/2 lbs medium scallops
• 1/4 cup peanut oil
• 4 green onions, white part only, thinly sliced on the diagonal (set aside green parts for garnish)
• 2 carrots, thinly julienned
• 1 garlic clove, chopped
• 1 tablespoon toasted sesame oil
• 1/2 cup roasted peanuts
• 1/4 cup cilantro
• salt

1. Coconut sauce: In a bowl, whisk together all the ingredients. Set aside.
2. Stir-fry: In a large bowl, pour boiling water over the vermicelli and soak for about 5 minutes. Rinse with cold water and drain well. Set aside.
3. Pat the scallops dry with paper towels.
4. Heat half the peanut oil in a wok over high heat. Brown half the scallops, about 1 minute per side. Season with salt and set aside. Repeat with the remaining oil and scallops. Set aside.
5. In the same wok over medium-high heat, stir-fry the onions, carrots and garlic in the sesame oil, 3 to 4 minutes. Add the coconut sauce. Bring to a boil and reduce until the sauce thickens, 2 to 3 minutes. Add the scallops and cook just long enough to heat through.
6. Serve on the vermicelli. Garnish with green onions, peanuts and cilantro.

coconut sauce, coconut milk, lime juice, fish sauce, soy sauce, sugar, chili paste, rice vermicelli, scallops, peanut oil, green onions, carrots, garlic, sesame oil, peanuts, cilantro, salt

Taken from www.food.com/recipe/vietnamese-stir-fried-scallops-505807 (may not work)