Prep 10 mins
Cook 5 mins
A nice spicy little asian style dish, that is easy and quick to prepare. I invented it for a dinner aboard a charter boat, but its a great dinner party dish too.
- 600 g fresh scallops
- 2 tablespoons finely chopped lemongrass
- 1 Thai chile, finely chopped
- 60 ml lime juice
- 1 spring onion, finely chopped
- 1 garlic clove, finely chopped
- 1 teaspoon dried coriander
- 1 teaspoon ground cumin
- 60 g butter
- sauté the chilli, garlic, cumin and coriander in a hot skillet add the lemongrass and the spring onion until they have softened, but not browned.
- Add the scallops and sauté for one minute or until they turn from translucent to opaque.
- Place one cup of cooked basmati rice in the centre of a plate and arrange the scallops around it, deglaze the pan with the lime juice and drizzle over the scallops.
- Garnish with fresh coriander and serve.
I made this recipe for my mom and she loved it- Thanks!
Excellent scallops! I did have lemongrass--pared everything down to make a single serving. So easy to put together and such great flavor! I also had it with a Chardonnay.
Great recipe Raxyl. I cooked 300g of Tasmanian scallops as a single serve but used the same amount of herbs and spices but with only 20g of butter. This gave a quite a powerful flavour which I liked but other's might like to stick with the original proportions. Otherwise I used the original recipe with the exception I replaced the lemongrass with lemon thyme just because a few places I checked didn't have any lemongrass. For the rice at the centre of the plate I didn't have Basmati so used a generic long grain rice cooked with a little Turmeric, along with a light salad. Made a great meal and I enjoyed along with some Penfolds Koonunga Hill Semillon Chardonnay.