Milking The Scallops…

I am always looking for new ways to jazz up seafood and fish.

The Seared Scallops with Lemongrass Coconut Sauce is bubbling with fabulosity.

The sauce contains wholesome ingredients, easy prep, inexpensive and foolproof.

From dicing to searing the recipe takes no more than 30 minutes.

Ingredients:

1 Shallot, finely diced

4 tablespoons White Vinegar

1 stalk of fresh Lemongrass, smashed. Take the bottom of a cutting knife, cut the end off the lemongrass and smash the stalk from the bottom to half way up the stalk. It’s fun and releases aggressions.

2  thin slices fresh Ginger

1 can Coconut Milk

1 large Lime or 2 small – zest and juice 2 tablespoons

1½-2 teaspoons Fish Sauce (buy Red Boat on Amazon). I add extra because I love Fish Sauce.

Red pepper flakes (optional)

4 large Scallops per person

1 tablespoon coconut or vegetable oil for searing

Kosher salt and pepper

8 leaves of fresh basil – cut into thin ribbons

  1. Cook rice on stove. I buy frozen microwave jasmine rice at Trader Joe’s and microwave for 2:45 less then suggested or buy takeout rice at a Chinese, Japanese or Thai restaurant…easy, cheap and delish.
  2. In a sauce pan, simmer shallot in vinegar on low heat, until vinegar reduces almost completely, about 5-8 minutes.
  3. Add Coconut Milk, ½ of the lime zest (save the rest for garnish) the smashed lemongrass and the ginger. Simmer on medium low heat for 5-10 minutes. Do not over boil.
    Stir in 1½ teaspoons Fish Sauce and 1 tablespoon lime juice, turn the heat off and taste. Adjust with more lime or fish sauce if you want. Add red chili flakes for heat if you like spice. Set aside and let flavors infuse or prepare 1-2 hours before which is what I did.
  4. Rinse and pat dry scallops. Season with salt and pepper.
  5. Heat caste iron skillet.
  6. Add oil. I add very little oil because you get a better sear in a drier skillet. When the skillet is hot add the scallops and sear each side 2-3 minutes. When done to your liking, set aside and give a little squeeze of lime. When ready to serve, warm up the sauce just a and do not forget to strain out lemongrass and ginger.
  7. Add rice to bowls. Toss in scallops. Liberally spoon the flavorful lemongrass coconut sauce over top, garnishing with fresh basil ribbons and remaining lime zest.
  8. Enjoy!

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

*