Indonesian Scallops, Spinach, and Rice Vermicelli

This gluten-free one is for Anne and Charlie!!
(serves 4)

1/2 canned coconut milk
1 large carrot, thinly sliced
3 garlic cloves, minced*
1-2 Serrano chiles, seeded and chopped (wear gloves*), to taste
2*-3 T. fish sauce
8 oz. sea scallops, cleaned, and patted dry (you can also use bay scallops*)
8 oz. rice vermicelli or gluten free spaghetti
5 oz. fresh baby spinach, chopped
Lime wedges*
Lemon wedges*

Bring a large pot of salted water to a boil for the noodles. In a very large skillet, heat coconut milk over med.-high, then add carrot, garlic, and chiles. Stir, and cook until carrots are crisp-tender, about 2 mins. Add fish sauce and scallops (halve them, if you prefer), and stir until scallops are opaque and begin to crack around the edges, about 3 mins. cook noodles in boiling water according to package directions for al dente*, and drain. Add them to pan, along with spinach, tossing to mix. When spinach is wilted, serve with lemon and lime wedges as garnishes.

Today, "Open your eye's to enjoy God's handiwork!"

And, have FUN doing it!!!

Love,

MM