We are currently unavailable on (058)530 7501. You may WhatsApp us on the same number or reach us by email.

Lime-Seared Scallops In Lemongrass Broth Recipe

  • 15 Feb 2017
  • Aileen Cena , inspired by a recipe from by Liz Neumark
Lime-Seared Scallops In Lemongrass Broth Recipe

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

 

 

Ingredients

 

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

 

 

Recipe Credit 

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/

 

Submit Comment

Latest Blogs
Grilled Swordfish with Eggplant-and-Pepper Salad
Grilled Swordfish with Eggplant-and-Pepper Salad
Mala Markus Jul, 19

While the swordfish grills, chop the eggplants into bite-size piec...

Read more
Red Snapper Veracruz - (Mexican)
Red Snapper Veracruz - (Mexican)
Marcus Mathew Jul, 19

A low-fat, low-calorie main entree originating from Veracruz, Mexi...

Read more
Spiced roast poussin with saffron, garlic yoghurt
Spiced roast poussin with saffron, garlic yoghurt
Mala Markus Jul, 16

Place the poussin, breast side up and side by side in a roasting t...

Read more
Texas Oven-Roasted Black Angus Beef Brisket
Texas Oven-Roasted Black Angus Beef Brisket
Mark McNaughton Apr, 19

Add beef stock and enough water to yield about 1/2 inch of liquid ...

Read more
Slow-Cooker-Coffee-Braised Brisket With Potatoes And Carrots
Slow-Cooker-Coffee-Braised Brisket With Potatoes And Carrots
Anita McLeod Feb, 20

In a small bowl, whisk together the tomato paste, coffee, Worceste...

Read more
Lime-Seared Scallops In Lemongrass Broth Recipe
Lime-Seared Scallops In Lemongrass Broth Recipe
Aileen Cena , inspired by a recipe from by Liz Neumark Feb, 15

Cook the scallops on one side for about 2 minutes, or until they a...

Read more
Mussel & Swiss Chard Soup Recipe
Mussel & Swiss Chard Soup Recipe
Sara Al Maaki , inspired by the recipe by Molly Quirk Jan, 15

Cook foie gras just until lightly browned on the bottom, 15 to 45 ...

Read more

Our Brands