Serves 6
1 medium lemon
1 tbsp vegetable oil
½ cup chopped onion
6 cloves garlic, minced
¼ cup finely chopped gingerroot
1 tbsp all-purpose flour
¾ cup coconut milk
¼ cup white wine
¼ tsp crushed red pepper flakes
1 ½ lb large shrimp (raw or cooked), peeled and deveined
8 oz large scallops
1/3 cup each chopped fresh parsley and coriander
3 green onions, finely chopped
Grate rind and squeeze lime juice from lemon; set aside. In large non-stick saucepan, heat oil over medium heat, cook onion, garlic and ginger until tender, about 5 minutes.
Sprinkle with flour and stir to mix. Stir in coconut milk, wine, lemon rind and juice and red pepper flakes. Bring to simmer stirring constantly.
Stir in shrimp and scallops, cover and cook, stirring occasionally, for 5 to 10 minutes or until shrimp are pink and scallops are opaque. Stir in parsley and coriander. Sprinkle with green onion.
Serve over rice.