Lime & Lemongrass Shrimps & Scallops

After defrosting, thoroughly dry shrimp and scallops on both sides then season with salt and pepper, set aside. Fry the onion or shallot in vegetable oil on medium heat until slightly brown. Add garlic and vinegar, fry for one minute. Pour in can of coconut milk, ginger slices, lime zest, lime juice (add half lime juice), fish sauce, and mix on low to medium heat. Don’t boil because the coconut milk could start to separate and look curdled. Once simmering, add chicken broth to loosen up the sauce to desired consistency. In a separate pan, add enough vegetable or avocado oil to barely coat the surface on medium to high heat. Add shrimp and scallops and allow scallops to brown underneath before flipping shrimp and scallops. Shouldn’t take more than 4-5 mins altogether. Pour sauce over rice and top with shrimps and scallops. Add lime, Thai green chilies, and basil. Enjoy!