Scallops with Ginger and Coconut-Chili Breadsticks

Ingredients:

• 16 fresh scallops
• 2 tablespoons of grated ginger
• 2 tablespoons of vegetable oil
• 1 tablespoon of soy sauce
• 1 teaspoon of cornstarch
• 2 green onions, sliced
• 1/4 cup of coconut milk
• 1 tablespoon of red chili flakes
• 1 pack of breadstick dough

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Clean and pat dry the scallops.
3. In a bowl, combine ginger, soy sauce, cornstarch and vegetable oil.
4. Add scallops and toss to coat. Refrigerate for 30 minutes.
5. In another bowl, mix together coconut milk and chili flakes.
6. Cut breadstick dough into sticks and brush with the coconut-chili mixture.
7. Bake breadsticks in the preheated oven for 10-12 minutes or until golden brown.
8. In a pan, heat oil and cook the scallops for 3-4 minutes on each side or until they are cooked through.
9. Plate the scallops and garnish with sliced green onions.
10. Serve with the coconut-chili breadsticks and enjoy your meal!

Verdict: This Scallops with Ginger and Coconut-Chili Breadsticks recipe is a perfect combination of sweet and spicy flavors, and creamy and crispy textures. The ginger and soy sauce marinade gives the scallops a nice umami taste that complements the spiciness of the coconut-chili breadsticks. The breadsticks, on the other hand, provide a perfect crispy contrast to the succulent scallops. This dish is a must-try for seafood lovers.

Serving Suggestions: You can serve this dish as an appetizer or as a main dish. You can also pair it with a side salad or roasted vegetables to balance out the richness of the scallops and the breadsticks. You can also pair it with white wine or a refreshing cocktail for a complete dining experience.