Seared Scallops with Coconut Lemongrass Sauce
Ingredients
The sauce
-
1
unit
shallot, finely diced
-
4
tablespoons
white vinegar
-
1
stalk
fresh lemongrass (about 4–5 inches), smashed
-
2
slices
ginger (optional)
-
14
ounces
coconut milk (full fat is best)
-
1
large
lime – zest and juice
-
1 ½
teaspoons
fish sauce, plus more to taste
-
few
slices
red chili (optional)
The scallops
-
1–1 ¼
pounds
large scallops (about 4 ounces per person, or 3–4 large scallops)
-
1
tablespoon
coconut oil for searing (or vegetable oil)
-
to taste
unit
salt and pepper
-
8
leaves
fresh basil – cut into thin ribbons
To serve
-
to taste
unit
cooked rice
-
to taste
unit
sriracha
-
optional
unit
Kaffir lime leaves
Instructions
- Cook rice on the stove.
- In a small saucepan, simmer shallot in vinegar on low heat until reduced, about 5 minutes.
- Add coconut milk, half of the lime zest, smashed lemongrass, and ginger to the saucepan and simmer gently for 5 minutes.
- Stir in fish sauce and lime juice, adjust seasoning, and add red chili if desired.
- Rinse and pat dry scallops, then season with salt and pepper.
- Heat coconut oil in a skillet over medium heat and sear scallops for 2-3 minutes on each side.
- Warm the sauce, strain it, and set aside.
- Assemble the bowls with rice, scallops, and sauce, garnished with basil ribbons and remaining lime zest.
Nutrition Facts (estimated)
Servings
4
Calories
514
Total fat
23g
Total carbohydrates
41.6g
Total protein
35.3g
Sodium
1190.2mg
Cholesterol
61.2mg
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