Scallops in Coconut-Basil Sauce

2 (14-ounce) cans unsweetened coconut milk
1 tablespoon grated fresh ginger
1/4 cup fresh lime juice
1/4 teaspoon ground red pepper
2 pounds sea scallops
1 tablespoon pure fish sauce, e.g. Red Boat Fish Sauce
2 tablespoons chopped fresh basil

Combine first 4 ingredients in a 12-inch, straight-sided skillet; bring to a boil. Reduce heat to medium-low or until mixture simmers. Add scallops; cover and poach at a light simmer, adjusting heat as necessary, for 8 minutes or until scallops turn opaque.

Using a slotted spoon, remove scallops from skillet; place in a shallow dish or individual serving bowls. Cover with foil. Boil coconut-milk mixture over high heat, uncovered, for 10 to 15 minutes or until reduced to 1 1/2 cups. Stir in fish sauce and basil; spoon over scallops.

From: Coastal Living, January 2003. Found at: MyRecipes