Lime-Seared Scallops In Lemongrass Broth

Lime-seared Scallops In Lemongrass Broth Recipe

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Carolyn Haas


I found this Thai style recipe by Liz Neumark on a website called Food Republic. I changed some ingredients' amounts and added extra garnish. Also, I made it with both scallops and shrimp. I boiled the shrimp in salted water with a sprinkle of dried lemongrass. When the scallops were done, I added the shrimp to the wok so they would pick up some of the marinade flavor.


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45 Min
25 Min
Stove Top


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  • 4 tsp
    olive oil
  • 1 tsp
    minced fresh tarragon
  • 1
    lime - zest and juice
  • 1/2 medium
    red onion, minced
  • 2 tsp
    minced garlic
  • 2 tsp
    minced ginger (i use the kind in a jar)
  • 2 lb
    fresh large sea scallops
  • 2 tsp
    minced lemongrass (from a tube - or use 2 stalks fresh)
  • 1 Tbsp
    grape seed oil (or vegetable oil)
  • 1 tsp
    fish sauce
  • 1 c
    chicken or vegetable stock
  • 1 can(s)
    coconut milk, unsweetened
  • 2 Tbsp
    sliced scallions, including green part
  • 2 Tbsp
    chopped cilantro
  • 1
    lime cut into wedges
  • 1 c
    rice, raw

How to Make Lime-Seared Scallops In Lemongrass Broth


  1. Whisk together 2 tablespoons olive oil, tarragon, lime zest and juice, half of each the garlic, minced onion and ginger in a sealable container. Add scallops, toss to coat, refrigerate for at least 30 minutes.
  2. Prepare the broth:
    Heat the grape seed or vegetable oil in a medium saucepan over medium heat; add the remaining onions and slowly sauté until they are carmelized but not burned. Add the remaining garlic and ginger and stir for about 1 minute.
  3. Add the lemongrass and fish sauce to the pan and stir until fragrant, about 1 minute, then pour in the 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.
  4. Meanwhile, drain the scallops of excess marinade and set them on paper towels for a minute or so to dry. Place a large wok 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.
  5. 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. (I had huge scallops and need at least 4 minutes per side.)
  6. 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.

Printable Recipe Card

About Lime-Seared Scallops In Lemongrass Broth

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Thai

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