Seafood Ambrosia Recipe

Rinse jasmine rice under cold water until the water runs clear. Drain well.

Combine rinsed rice, 1.25 cups water, 1/4 tsp salt and 1 tsp butter in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed and rice is tender.

Remove from heat and let stand, covered, 5 minutes. Fluff with a fork and keep warm.

Pat scallops and shrimp dry thoroughly with paper towels; pat calamari rings dry. Season all seafood evenly with 1.5 tsp kosher salt and 1 tsp black pepper.

In a medium skillet or saucepan over medium heat, warm 1 tbsp extra virgin olive oil. Add the diced onion and sauté 4–5 minutes until translucent and fragrant.

Add the minced garlic and grated ginger and sauté 30–45 seconds until aromatic, taking care not to brown the garlic.

Stir in 2 tbsp red Thai curry paste, 1/2 tsp ground coriander and 1/2 tsp ground cumin. Cook 1 minute to bloom the spices, stirring constantly.

Pour in 1 cup full-fat coconut milk and 1/2 cup low-sodium stock, stirring to combine. Bring the mixture to a gentle simmer.

Season the sauce with 1 tsp fish sauce, 1 tsp light soy sauce, 1 tsp brown sugar and 1/4 tsp crushed red pepper flakes. Simmer gently 4–6 minutes to thicken slightly.

Stir in 1 tbsp fresh lime juice, 2 tbsp chopped cilantro and 1 tbsp chopped Thai basil (if using). Taste and adjust seasoning — add more fish sauce for saltiness, lime for brightness, or a pinch more sugar if too tangy. Keep the sauce warm on the lowest heat while you cook the seafood.

Heat a large heavy skillet (preferably cast iron) over medium-high heat until hot. Add 2 tbsp neutral oil and 2 tbsp unsalted butter; let butter foam and oil shimmer.

Add the scallops to the pan spaced well apart (do not overcrowd). Sear without moving 1.5–2 minutes until a deep golden crust forms. Flip scallops and sear another 1–1.5 minutes until just opaque inside. Remove scallops to a warm plate and tent loosely with foil.

Add the shrimp to the same pan in a single layer. Cook 1.5–2 minutes per side until pink and slightly curled. Remove shrimp to the plate with scallops.

If the pan is dry, add a touch more oil (1 tsp). Add calamari rings and quickly sauté 45–60 seconds until just opaque and slightly springy — avoid overcooking to prevent rubberiness. Remove calamari to the plate with the other seafood.

Taste any pan juices; if you like, deglaze the pan with 1–2 tbsp of the warm coconut curry sauce, scraping up browned bits, then pour that back into the sauce for added flavor.

Gently fold the seared scallops, shrimp and calamari into the warm coconut curry sauce to coat — heat together 1–2 minutes so seafood finishes cooking and absorbs flavors. Do not simmer vigorously.

Spoon a generous mound of jasmine rice onto each plate (recipe yields 2 servings). Ladle the seafood and coconut curry over the rice, making sure to include sauce.

Garnish with reserved chopped cilantro, sliced green onions, a sprinkle of flaky sea salt and a grind of black pepper. Add lime wedges and toasted baguette slices on the side for sopping up sauce. Drizzle optional chili oil or scatter fresh sliced chilies for heat.

Serve immediately while hot.