Recipe for the feeding of a starving artist - Thai-Style Scallops and Asparagus

I know, two posts in one day, but some interesting things came up at the same time. This recipe is from the NY Times. Love scallops and asparagus

Thai-Style Scallops and Asparagus

Time: 30 minutes

2 tablespoons chopped shallots
1 1/2 tablespoons chopped fresh lemon grass (cores of 2 bulbs)
1 1/2 tablespoons chopped fresh ginger
1 large garlic clove, chopped
2 teaspoons Thai shrimp paste, or anchovy paste
1 teaspoon coriander seeds
Grated zest and juice of 1/2 lime
2 tablespoons vegetable oil
1/2 pound asparagus, ends snapped off, stalks slant-cut in 1-inch pieces
1 pound sea scallops
1/3 cup fish stock
2 tablespoons unsweetened coconut milk
1/2 teaspoon sriracha, or to taste
Salt
1 cup jasmine rice, steamed.
1. Combine the shallots, lemon grass, ginger, garlic, shrimp paste, coriander, lime zest and juice in a food processor or a large mortar. Thrash to a paste.

2. Heat the oil in a heavy sauté pan on high. Add the seasoning paste and cook, stirring, 1 minute. Add the asparagus and stir. Add the scallops, reduce heat to medium and cook, stirring gently, another 3 minutes. Add the fish stock, coconut milk and sriracha, simmer another 2 minutes. Adjust the seasoning with salt and more sriracha to taste. Serve with the steamed jasmine rice.

Yield: 3 to 4 servings.