Tender scallops with a delicate Thai flavor
The mussels are so delicate and lightly cooked in this soup that they seem to float like little dumplings among the shredded bright green Swiss chard. I like to serve the soup as the first course of a meal that features a whole fish, like Roasted Sea Bass Provençal.
Prep Time: 30 minutes
Cook Time: 35 minutes
Level of Difficulty: Easy
Serving Size: 4-6
- 4 teaspoons Cirio Extra Virgin Olive Oil
- 1 teaspoon Tarragon , Dried 90gm Brand : Brakes, UK
- zest and juice of 1 lime
- 4 garlic cloves, finely chopped
- 2 shallots, finely chopped
- 2 teaspoons peeled and minced fresh ginger
- 2 pounds Scallops Roeless- IQ Frozen, Grottabay USA
- 2 stalks lemongrass
- 1 tablespoon vegetable oil
- 1 teaspoon fish sauce
- 1 cup vegetable stock
- 1 cup unsweetened coconut milk
- 2 tablespoons thinly sliced scallions or chives
- cooked Biona Organic Basmati Rice Wholegrain 500G, for serving
- Whisk together 2 teaspoons of the olive oil, the tarragon, lime zest and juice, and half the garlic, shallots and ginger in a wide, shallow dish. Add the scallops, toss to coat, cover and refrigerate for no longer than 30 minutes.
- While the scallops are marinating, prepare the broth. Cut away the small pale bottom part of the lemongrass and peel off the tough outer leaves. Place the pieces on their sides and press down, with your palm or the side of a large knife, to bruise them.
- Heat the vegetable oil in a medium saucepan over medium heat; add the remaining shallots and slowly sauté until they are caramelized — richly browned but not burned. Add the remaining garlic and ginger and stir for about 1 minute.
- Add the lemongrass and fish sauce to the pan and stir until fragrant, about 1 minute, then pour in the vegetable stock. Bring the sauce to a boil, then reduce the heat and simmer for about 20 minutes. Pour in the coconut milk and simmer for about 5 minutes longer. Set the sauce aside and keep it warm.
- Meanwhile, drain the scallops of excess marinade and set them on paper towels for a minute or so to dry. Place a large skillet over medium heat for about 2 minutes, then coat the surface with the remaining 2 teaspoons olive oil. When the oil is hot, gently add the scallops to the skillet without crowding them; sear the scallops in two batches if necessary.
- Cook the scallops on one side for about 2 minutes, or until they are browned. Do not move them about or the searing process will be affected. Turn the scallops over and cook for 2 more minutes.
- To serve, pour some of the warm sauce onto individual plates and set the scallops on the sauce; garnish with the scallions and place the rice to the side.
Inspired by a recipe developed by Liz Neumark
Based on the recipe appeared in foodrepublic.com - http://www.foodrepublic.com/recipes/lime-seared-scallops-in-lemongrass-broth-recipe/