lime-seared scallops in lemongrass broth

Name: Lime-Seared Scallops In Lemongrass Broth
Prep time: 45 min
Cook time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 4 teaspoon(s) olive oil; 1 teaspoon(s) minced fresh tarragon; 1 - lime - zest and juice; 1/2 medium red onion, minced; 2 teaspoon(s) minced garlic; 2 teaspoon(s) minced ginger (i use the kind in a jar); 2 pound(s) fresh large sea scallops; 2 teaspoon(s) minced lemongrass (from a tube - or use 2 stalks fresh); 1 tablespoon(s) grape seed oil (or vegetable oil); 1 teaspoon(s) fish sauce; 1 cup(s) chicken or vegetable stock; 1 can(s) coconut milk, unsweetened; 2 tablespoon(s) sliced scallions, including green part; 2 tablespoon(s) chopped cilantro; 1 - lime cut into wedges; 1 cup(s) rice, raw

8 Pinches

Carolyn Haas

Whitewater, WI

Updated on Jun 4, 2015

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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prep time 45 Min

cook time 25 Min

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make lime-seared scallops in lemongrass broth

Step 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.

Step 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.
Step 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.
Step 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.
Step 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.)
Step 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.
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