This was thrown together on a Friday evening, drawing on faint memories of other scallop recipes I had had, but nothing specific. I imagine it would taste quite good over rice as well, but the coconut milk reduces a bit and sticks to the spaghetti in a very yummy way.

Serves about four.

Ingredients

• 1 small nugget of ginger, sliced into thin pieces.
• 1 tablespoon olive oil
• 1 can lite coconut milk
• 1/2 cup peanuts
• i can sliced water chestnuts
• 1 ripe mango
• 1/2 lb bay scallops (the small kind)
• 1 lb spaghetti
• salt
• pepper

Method

1. Put a pot of water on for the spaghetti.
2. While the water is warming, chop up the peanuts and water chestnuts coarsely, the mango into bite-sized pieces, and dry off the scallops of any excess water.
3. Right after putting the pasta on (cook according to directions), heat up your heavy-duty skillet with good sides over medium heat with the olive oil and throw in the ginger to simmer for about two minutes.
4. Poor in the can of coconut milk, and let it warm to a simmer.
5. Dump in all chopped ingredients and add salt and pepper to taste.Cook for about two more minutes.
6. Add scallops, and cover skillet. Let cook for about 4-5 minutes, or until just cooked through. Check frequently so that the scallops do not overcook.
7. Serve over spaghetti

Cook's Notes

I used bay scallops as they are cheaper; and, as I wasn't getting a lot of them, it gave the illusion of "more" by having several present in each serving. I think this could easily adapt to sea scallops, but then I would try to give everyone two or three exactly per serving. And of course, cook them a bit longer.

Also, I think this recipe could have benefited from some fresh herbs like cilantro, but I didn't have any on me! But that's what I would try next time.