The Coconut Lemongrass Cream Sauce is not a thick sauce, although it is smooth, and it is savory. The dominant flavors are lemongrass, with a hint of ginger and rich coconut milk.
How to Make Gordon Ramsay Lemongrass and Coconut Cream Sauce
I served this up over scallops, salmon, crabcakes goods weel with all your favorite seafood dishes.
Coconut Lemon Grass Cream Sauce
Step 1. As the scallops are cooking, boil coconut milk on med heat. Then add all other ingredients reduce to simmer for 10 minutes, stir infrequently. Drain off all solids with a slotted spoon.
Step 2. Just before severing Spoon sauce liberally over your favorite seafood dishes.